Chinese Night: Egg Fried Rice

Now this is a classic rice that is always on the order on Chinese takeaway. It’s the stable to mop up any left over sauce or even a nice dish to eat by itself. It is so simple to make and can be used to jazz any rice dish up too. Rice and eggs is something we usually have in, so in my eyes its so much cheaper than spending £3 on it from the takeaway. By cooking it yourself you can also control the calories a bit more too. Ditch the oil and go for our trusty friend Frylite. To make this a dish just to have by itself, instead of part of a feast like we’ve done, why not add some meat or fish of your choice, and a load of veggies! Make it as colourful as you want! This is how simple it is!

IMG_0163

Ingredients (for two people)

  • 150g of rice
  • 3 eggs
  • Handful of frozen peas
  • 2 tbs of soy sauce

Method

  1. Boil the rice in a pan (use double the amount of water to rice) and once cooked set aside.
  2. In a frying pan crack 3 eggs and mix around so that the eggs scramble in the pan.
  3. Once the eggs are cooked, add the soy sauce and cooked rice and fry it off slightly.
  4. Add the peas and cook until the peas are cooked through.

There we go; it’s as simple as 1,2,3. Well 1,2,3,4! You could even change this into a Chinese inspired Paella by adding a bit of ginger, some peppers, onion and a seafood mix (prawns, muscles, squid etc). So why not give this nice and easy (or should that be rice and peasy!!) (another one of Aaron’s not so eggcelent jokes) (he wrote that one too!!) recipe a go!!

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