Egg fried rice (my version)

Name: Egg fried rice (my version)
Total time: 1500 s
Yield: Per portion
Cuisine: British
Ingredients: 75 g long grain rice; 1 egg; 1 spring onion; .5 clove garlic; 1 tbsp sesame oil; Cracked black pepper; 1 tbsp sunflower oil; 1 tsp dark soya sauce

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

I love the flavour of egg fried rice but I much prefer ribbons of egg (Thai style) through mine. ;)

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

I love the flavour of egg fried rice but I much prefer ribbons of egg (Thai style) through mine. ;)

Saved

Ingredients

25min

Per portion

75 glong grain rice
1egg
1spring onion
.5 clovegarlic
1 tbspsesame oil
Cracked black pepper
1 tbspsunflower oil
1 tspdark soya sauce

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Steps

25min

1

Get the rice on to cook. Place the rice into a large saucepan of rapidly boiling salted water and cook per packet instructions.
2

Do one at a Time! Season each egg with a couple of drops of soya sauce, half tsp of sesame oil and a turn of cracked black pepper. Preheat a large pan, light grease with oil and wipe out. Add the beaten egg and roll round to make egg crepe. (I use this same method in my pad Thai)
3

Set aside, roll up and cut into 1cm ribbons.
4

Wipe out the pan add remaining oils, gentle heat finely chopped white heads of spring onion and garlic to flavour the oil and soften (don’t allow to colour or burn) add additional sesame oil if needed. Remove from heat
5

Drain cooked rice, rinse through with a boiled kettle to get rid of excess starch then add in to onion, garlic infused oil. Stir through season with soya sauce (light preferably) and cracked black pepper. Cook on a high heat to warm through add egg ribbons in. Cut green tops of the spring onions and sprinkle over to serve.