Tue, 20 Nov, 2018
Egg fried rice
You can eat this dish by itself or as an accompaniment to meat and vegetable dishes.
- 2 cups (400g) long-grain white rice
- 2 tablespoons vegetable oil
- 4 eggs, beaten
- 250g (8oz) slices rindless bacon (bacon strips), trimmed and chopped
- 3 carrots, diced
- 8 spring onions (scallions), thinly sliced
- 2 cloves garlic, crushed
- 1½ cups (200g) frozen baby peas
- 250g (8oz) raw prawns (uncooked shrimp), peeled and deveined
- 2 cups (180g) bean sprouts, trimmed
- 3 tablespoons salt-reduced soy sauce
- 3 tablespoons sake or dry sherry
- 3 tablespoons mirin or 1 teaspoon honey
- 1 tablespoon sesame oil
- Put the rice into a large saucepan with 3 cups (750ml) water and 1 teaspoon of the vegetable oil.
- Bring to the boil, then reduce the heat, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed and the rice is cooked.
- Meanwhile, heat 1 tablespoon of the vegetable oil in a wok or large non-stick frying pan over medium heat.
- Add the eggs and swirl the wok to make a thin omelette.
- Cook the eggs until set.
- Remove to a plate, cool and thinly slice.
- Add the remaining oil to the wok and cook the bacon over medium heat until cooked through.
- Add the carrots, reduce the heat and cook for 2 minutes.
- Add the spring onions, garlic and peas and cook for a further 2 minutes.
- Add the prawns to the wok, turn up the heat, and cook for 3-4 minutes, or until they start to turn pink and are cooked through, then add the bean sprouts and toss well to combine.
- Add the rice and egg to the wok, then pour in the soy sauce, sake, mirin and sesame oil and mix well to combine and coat the rice.
- Stir-fry over high heat for a further 5 minutes, or until the mixture is dry.
- Serve immediately.