Wednesday 18 August 2010

Egg Fried Rice

I discovered this recipe one night when eating Teppan’yaki. The key to this recipe is ensuring your rice is completely cold. 

What I like to do, is the night before cook up extra rice and keep half of it for the next night and make this egg fried rice.

Serves 2  Cost of meal: <€3

2 portions of cooked rice (completely cold)
1 carrot
1 small onion
2 spring onions
Clove of garlic
2 Tbsp Olive oil
Tsp Sesame Oil
3 eggs
Salt & Pepper
3 Tbsp Soy Sauce

Cooking utensils

Chopping board
Sharp Knife


- Chop the carrot, onion, garlic & spring onion up very finely
- Break 3 eggs into a bowl & whisk together

- Preheat a large wok to a high heat and add your olive oil & sesame oil
- Add your carrots & onions and cook together for a few minutes
- After 3 minutes add your garlic
- Cook for another 3 minutes and now add your beaten egg, stir together until the egg gets to the above consistency.
- Now add your cooled cooked rice & spring onion 
- Turn your wok down to a low heat and continue to mix together with a Spatula for a further 5 minutes or until your rice is  completely warmed thru

- Just before serving drizzle in your soy sauce.


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