No Chinese meal is complete without at least one rice dish, this is a quick and easy recipe for egg-fried rice, it’s an easy dish to take to picnics, eat on its own or as part of a whole meal. Ingredients are approximate, as it’s a ‘whatever’ goes kind of dish with an unusual but edible kind of yummy and flavourful end result.
EASY OPTION FOR RICE COOKER USERS – Once the rice is almost cooked and the rice cooker goes to Keep warm, add all of the vegetables and beaten egg into the rice cooker, mix in with a wooden spoon one, and leave covered on keep for 10 mins. Switch off and serve.
Chinese Egg Fried RicePrint Recipe
- 4 dstspns oil
- 2 eggs beaten
- 2 tsp salt or to taste
- 4 tsps soya sauce
- 1 cup finely sliced cabbage
- 1 cup grated carrots
- 4oz finely chopped onions
- 8oz finely sliced spring onions
- 1 cup finely chopped capsicum/bell pepper
- 3 cups coocked rice - Basmati/or other
Heat the oil in a large wok, add beaten eggs , scramble in quick motions, add salt and soya sauce, mix in.
Add all of the vegetables to the egg mixture, and mix in using a wooden spoon. Stir fry and keep mixing on a high heat for 4 – 5 minutes until the vegetables are partly cooked.
Remove from heat, add 1 cup of cooked rice, mix in with a wooden spoon, add the remaining cup of rice mix in gently with a wooden spoon, so that the rice doesn't break up.
Keep covered on very low heat on the stove for 10 mins or place in a medium heat oven for 15 mins. If prepared in advance, can be heated in a microwave.