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.
- 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.
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.
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.
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.
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.