If there were awards for home cooking, there are plenty of contenders for the big accolades. I could put forward any number of culinary delights. Best Sous Vide Beef might be a fillet served with a lovely wine sauce. Roast Chicken of the Year would be hotly contended and there would be plenty of fish dishes hoping to net the big one. But, not many would be interested in helping the competition shine. My Egg Fried Rice is one contender. So, in my Imaginary Home Cooking Awards, the big actors can slog it out amongst themselves. We have one contender for what can be viewed as the best of the rest.
This is a great dish to feed six to eight people. Enough for an after-awards party, I guess.
Ingredients
- 500 grammes of Thai Fragrant rice
- 3 large free range eggs
- 200 grammes of frozen peas
- 10 spring onions
- 2 peppers (different colours for visual appeal)
- 3 cloves of garlic (or one single bulb garlic clove)
- 1 tablespoon of soy sauce
- 5cm/2 inches of ginger root
- 1 teaspoon of black pepper
- 2 teaspoons of sesame oil
Wash and cook the rice in your rice cooker, saucepan or however you prefer to do it. I use my trusty fifty year old orange pot. I get the rice pretty perfect every time using no more than experience and a lid that always rattles when the rice is boiling.
Perfect rice from a 50 year old saucepan.
When the rice is cooked, fluff it up with a fork. Let the rice go cold. While that is happening, prepare the other ingredients by chopping everything up nice and small. don’t slice the peas. They are small enough as it is.
The ginger half done. This dish takes plenty of flavour on.
Break the eggs into a bowl and beat them with the fork that you used to fluff the rice. Better to fluff the rice and win “best supporting actor” than to fluff your lines and win nothing.
Best egg pouring shot I have managed to get in a long time.
Heat a large wok. Add a decent amount (2 tablespoons) of cooking oil (sorry, I neglected to show it in my ingredients list). Add the spring onions, peppers, garlic and ginger.
Best spring onion pouring shot in a while too.
Soften the stuff you have in the wok until the aromas of the ginger and garlic take centre stage. Add the eggs and stir to combine.
Then add the peas, followed by the rice, the soy the pepper and the sesame oil. Stir this for a while. You may need to bring on a body double to do it as this requires a decent amount of lifting and stirring.
Serve the rice with a favoured oriental main course. I will post my choice for that accolade next week. This is probably the simplest recipe I have ever shown here. That earns it it’s place on the podium and really makes it worth the title of best supporting actor on the great culinary stage.
katechiconi | 18th June 2019
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Makes you wonder why anyone pays someone else to make this. It looks delicious, and you make it sound dead easy!
Marty | 18th June 2019
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I would be more than happy to eat this as the star of the show. This, or your couscous. Fabulous pouring shots!
Curious about your rice technique — pot size, water, time, and all that — as I have my mother’s 70-year-old enameled cast iron set. (Making rice is my nemesis — even in a rice cooker. Don’t ask!)
Conor Bofin | Author | 9th July 2019
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My rice method is as follows:
Start with good Thai Fragrant rice. I made a heap for this (half a kilo uncooked). I would usually do a cup and a half for two people.
Rinse well.
Add rice to old saucepan.
Fill water to one index finger knuckle depth above rice (just over half an inch)
Place lid on saucepan. Bring rice to boil.
Turn down to a very low simmer.
Leave untouched for 12 minutes.
Fluff up with a fork and serve.
This is the result of years of practice and can only encourage a bit of trial and error with your own “favourite pot”. It repays the bit of effort over the long term.
Peter Sharples | 18th June 2019
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I love the spring onion “tumbling shot” and the recipe. Brilliant.
Conor Bofin | Author | 9th July 2019
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Thanks Peter,
I am proud of that one.
Eha | 19th June 2019
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In China this definitely id not a supporting act ! Always the main dish! When other foods are on the table plain rice is the one to serve. And fried rice is always made with day-old rice . . . roo freshly cooked does not give the right texture to the dish . . . certainly one of my favourites I tend to use more soy and add oyster sauce et al as well . . . personally I do make an egg omelette which I then tear into the dish but know others do do it your way. Besides being so fast it is a delightful way to use up stiff in one’s fridge ! And, yes – non-=photographer me has also noticed your great pouring shots 🙂 !
Conor Bofin | Author | 9th July 2019
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Thanks for the input Eha,
There are so many ways to get a decent egg fried rice. I like the idea of tearing the egg. I also like the thought of a bit of oyster sauce too. The pouring shots were fun for me.
Stay well,
C
Pingback:Best Supporting Actor – Egg Fried Rice — One Man’s Meat | My Meals are on Wheels | 19th June 2019
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StefanGourmet | 20th June 2019
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We love fried rice, especially Kees. The pouring shots in this post are certainly award winning. I always cook the eggs halfway first, then take them out, and add them back in again for a minute at the end. That way you can stir fry the *** out of the rice without overcooking the egg. Just a little acting lesson for the supporting actor 🙂
Conor Bofin | Author | 9th July 2019
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Good thinking on the egg. This amount of rice nearly broke me on the stirring. I did get a bit over enthusiastic on quantities. Such is life. We ate it all anyway.