how to make egg fried rice like chinese takeaway

 Perfect egg fried rice at home – Restaurant quality at home!

With that authentic smoky aroma generated by frying the rice at high heat. This dish can be cooked at home on your regular hob no special wok burner or equipment is required and results are as good or better than your local restaurant.

bIMG_20160804_204015959

Ingredients (£1.00 for 8 portions 2016 prices)

  • 2 cups of long grain rice (40p/kg cheap LIDL rice is fine)
  • Eggs 4 large or 6 cheap value eggs
  • Frozen / Thawed peas – 1/2 cup
  • Vegetable oil 3 table spoons
  • 2 + 1/2 tsp salt
  • 2 tsp msg (monosodium glutamate)
  • Water for cooking rice

IMG_20160804_202124726_HDR

Special fried rice needs red roast pork and ready cooked prawns added

Equipment

  • Steel or Stainless steel wok
  • Metal wok shovel / spatular
  • Saucepan for boiling rice
  • Cup / mug for measuring

Method

Cooking the rice (20 Minutes)

Measure 2 cups/mugs of rice into a saucepan. Rinse the rice through until the water is fairly clear then soak in the water for 10 minutes.

Drain the rice, then add an equal measure of water of 3 cups/mugs.

Put the lid onto the saucepan to prevent the water evaporating, bring to boiling and then remove from the heat or switch to the lowest setting depending upon your stove. Leave the saucepan until the rice has absorbed the water and softened.

Whilst the rice is still hot and steaming turn the rice out into a baking tray. You will see the steam escaping and the rice starting to dry out.

Turn the rice every couple of minutes until you can’t see much steam escaping.

At this point transfer the rice on the tray to the fridge. Do not cover the rice since you want it to dry out. Leave the rice for an hour or more, overnight is best.

Cooking the egg and peas (15 Minutes)

Break the eggs into a bowl add 1/2 teaspoon of salt and mix with a fork until yolks are broken and mixed into white.

Heat the wok and add 1 tablespoon of oil, swirl the oil around the wok and heat until smoking.

Dump the egg mixture into the wok and stir / scramble until solid. When the egg is almost cooked dump the peas into the egg until heated through. Be careful not to overcook the egg else it will go hard / crumbly.

Empty from the wok and store to one side.

Frying the rice (15 Minutes)

  • Preheat your wok on maximum heat until smoking.
  • Pour 2 tablespoons of oil into the wok, it should start smoking right away.
  • Swirl the oil in the wok so the sides are coated.
  • Whilst keeping the wok on maximum heat pour in the rice.
  • Continuously move the rice in the wok, so that it does not stick to the bottom. This is a scraping the bottom, then turning action.
  • Continue to fry the rice until the rice has browned and shell smokey – about 10 to 12 minutes depending upon the colour you require.

Now add back the egg and pea mixture into the rice and heat through.

IMG_20160804_204143070

See the color difference between the cooked white rice and fried rice that has been toasted by frying in the wok.

By
Egg fried rice

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 10 people

Serving Size: 10 portions

Calories per serving: 200

Fat per serving: 5

Egg fried rice

Restaurant quality fried rice at home for pennies using 5 simple ingredients!

Ingredients

  • 2 cups of long grain rice (40p/kg cheap LIDL rice is fine)
  • Eggs 4 large or 6 cheap value eggs
  • Frozen / Thawed peas - 1/2 cup
  • Vegetable oil 3 table spoons
  • 2 + 1/2 tsp salt
  • 2 tsp msg (monosodium glutamate)
  • Water for cooking rice

Instructions

  1. Cooking the rice (20 Minutes)
  2. Measure 2 cups/mugs of rice into a saucepan. Rinse the rice through until the water is fairly clear then soak in the water for 10 minutes.
  3. Drain the rice, then add an equal measure of water of 3 cups/mugs.
  4. Put the lid onto the saucepan to prevent the water evaporating, bring to boiling and then remove from the heat or switch to the lowest setting depending upon your stove. Leave the saucepan until the rice has absorbed the water and softened.
  5. Whilst the rice is still hot and steaming turn the rice out into a baking tray. You will see the steam escaping and the rice starting to dry out.
  6. Turn the rice every couple of minutes until you can't see much steam escaping.
  7. At this point transfer the rice on the tray to the fridge. Do not cover the rice since you want it to dry out. Leave the rice for an hour or more, overnight is best.
  8. Cooking the egg and peas (15 Minutes)
  9. Break the eggs into a bowl add 1/2 teaspoon of salt and mix with a fork until yolks are broken and mixed into white.
  10. Heat the wok and add 1 tablespoon of oil, swirl the oil around the wok and heat until smoking.
  11. Dump the egg mixture into the wok and stir / scramble until solid. When the egg is almost cooked dump the peas into the egg until heated through. Be careful not to overcook the egg else it will go hard / crumbly.
  12. Empty from the wok and store to one side.
  13. Frying the rice (15 Minutes)
  14. Preheat your wok on maximum heat until smoking.
  15. Pour 2 tablespoons of oil into the wok, it should start smoking right away.
  16. Swirl the oil in the wok so the sides are coated.
  17. Whilst keeping the wok on maximum heat pour in the rice.
  18. Continuously move the rice in the wok, so that it does not stick to the bottom. This is a scraping the bottom, then turning action.
  19. Continue to fry the rice until the rice has browned and shell smokey - about 10 to 12 minutes depending upon the colour you require.
  20. Now add back the egg and pea mixture into the rice and heat through.

Notes

Restaurant quality fried rice at home for pennies using 5 simple ingredients!

http://keithhards.com/egg-fried-rice-takeaway-at-home/

Everyone can cook