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Egg Fried Rice - Homemade!

Discussion in 'La Cuisine' started by rhysduck, 8 Aug 2013.

  1. rhysduck

    Soldato

    Joined: 25 Oct 2009

    Posts: 6,502

    Location: Nelson, South Wales

    So... i've never been much of a fan of rice with my food, especially Chinese (and sometimes currys) due to it 1.) filling me up and 2.) never being very nice so I made my own.

    Ingredients:
    3 Ladles of Cooked, Cool Rice (any will do, I use Tesco's own Long Grain)
    2 Large onions (finely chopped)
    3 Eggs (beaten)
    Worcestershire Sauce
    Dark Soy Sauce
    Oil
    Method:
    1. Heat a wok to a high heat for a minute or so and pop in some oil.
    2. Fry off the finely chopped onions to how you like. (I like mine crunchy), place to side in a dish
    3. Pop a bit more oil in the wok and place the beaten eggs into the wok and continually stir with a flat ended spatula until the egg is broken up into small pieces and cooked (my egg resembles scrambled egg essentially).
    4. More oil again, throw in the rice and continually stir for 2 minutes until the rice is heated through.
    5. At the very end of cooking, add 1 desert spoon of W.Sauce and 1 of the Soy Sauce.
    6. Serve :)
    How I cook my rice:
    1. Measure out required amount of rice
    2. Soak for 30mins+ in cold water and drain
    3. Cook for 4/5 minutes in boiling water.
    The end result is a mound of lightly browned egg fried rice with NO MSG and just oil, eggs, rice and onions!
    Picture:
    [​IMG]

    So my question; I use olive oil in most recipes especially this one. I find with this recipe that I need a lot of oil firstly for the egg and then the frying of the rice at the end.. I tend to use enough oil on the rice so that it gives it a good coating so the rice frys well enough in the wok. Otherwise it just goes clumpy :(
    Any alternatives? :)
     
  2. bsoltan

    Mobster

    Joined: 16 Oct 2005

    Posts: 4,005

    Location: Milton Keynes

    If your wok is non-stick you probably don't need oil to cook the egg.
     
  3. Illgresi

    Wise Guy

    Joined: 18 Feb 2013

    Posts: 1,112

    Location: Perth

    You don't really need to use much oil for fryed rice, a couple of tablespoons should do the trick. I'd switch the olive oil for groundnut though.
     
  4. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    A bit of oil is fine... though so is MSG so I wouldn't worry about that either ;)

    Looks like a nice result. Personally I prefer to let my egg stick together a bit more (and I'd probably add a tiny bit less oil).

    Looks great anyhow :)

    edit: alternatives... I wouldn't use olive oil for this kind of thing. Nut oil works well...and drop a tiny bit of sesame oil in there for flavour too. Something that will make a big difference to the amount of oil needed is letting your rice dry out thoroughly before frying it. Whilst it's wet it tends to absorb tons more oil than it does once it has cooled and dried sufficiently. Nut oil will also allow you to get the oil to a higher temperature, which will once again reduce the amount that the rice soaks up.
     
  5. monkeyspank

    Soldato

    Joined: 26 Dec 2003

    Posts: 6,325

    Location: cambs UK

    groundnut works well. I use rapeseed for a lot of things now.

    get a bottle of sesame oil - mix a couple of teaspoons into the eggs before tipping them in. this is for flavour, not frying as such. soy + worcestershire aren't needed IMO. Salt the eggs and the rice instead, and splash a bit of soy on after if you like.

    fry the rice first, then when it's heated up drizzle in the egg mixture and stir
     
  6. peterwalkley

    Mobster

    Joined: 23 Feb 2009

    Posts: 3,751

    Location: South Wirral

    Try adding some yellow bean sauce for a variation.
     
  7. Bubo

    Soldato

    Joined: 18 Oct 2002

    Posts: 6,970

    Location: Scun'orp

    Simple question, exactly how much dry uncooked rice is equivalent to 3 ladles of cooked.
     
  8. Ciphon

    Wise Guy

    Joined: 9 Dec 2008

    Posts: 2,341

    Location: Hampshire

    This.

    I always use sesame oil when I make egg fried rice... plus some chilli flakes :).
     
  9. PapaLazaru

    Capodecina

    Joined: 23 Dec 2009

    Posts: 17,871

    Location: RG8

  10. monkeyspank

    Soldato

    Joined: 26 Dec 2003

    Posts: 6,325

    Location: cambs UK

    Depends on the ladle etc but I'd say about 100g as a rough guess
     
  11. rhysduck

    Soldato

    Joined: 25 Oct 2009

    Posts: 6,502

    Location: Nelson, South Wales

    Well that's what I thought but it sticks... pan to ot or not hot enough? Hmm...

    120g my ladle is :)

    Spring Onions check! Good idea that, i usually use finely chopped onions as it gives a bit of crunch. Might give that recipe a go though, never thought to use tommies :)

    Thanks for the advice on the oil, shall try something different next time around and see what it's like. Just have a habit of using olive oil for EVERYTHING :(

    Regarding the Soy and W.Sauce; I add it because it gives the rice a tiny bit more flavour (aside the onion and egg) otherwise it's just a bit bland for my liking.
     
  12. PapaLazaru

    Capodecina

    Joined: 23 Dec 2009

    Posts: 17,871

    Location: RG8

    The spring onions give it a nice little kick. Personally, I just use generic supermarket 'stir fry oil' for it. It is cheap and has a hint of garlic and ginger in it which works really well.
     
  13. mcwildcard

    Mobster

    Joined: 29 Jun 2005

    Posts: 4,594

    Location: London

    I find its important to let the rice cool completely before you do the frying, makes a big difference to texture and also helps stop the rice sticking to the pan.
     
  14. PapaLazaru

    Capodecina

    Joined: 23 Dec 2009

    Posts: 17,871

    Location: RG8

    Indeed. I will boil mine in the morning and let it cool, before putting it in the fridge. I have no idea why it works, but it does.
     
  15. monkeyspank

    Soldato

    Joined: 26 Dec 2003

    Posts: 6,325

    Location: cambs UK

    Try sesame oil instead of Worcestershire and soy
     
  16. rhysduck

    Soldato

    Joined: 25 Oct 2009

    Posts: 6,502

    Location: Nelson, South Wales

    Very much so. It'll get extremely clumpy and stodgy otherwise due to the starch still being "near" the surface of the rice. I hate sticky/stodgy rice, beleive it or not I once would refuse to make rice (and potatoes) due to it always going sticky (or disintegrating in the case of potatoes).
     
  17. Dave

    Mobster

    Joined: 30 Oct 2004

    Posts: 4,944

    Location: Sacramento, CA, USA

    This. We put on more rice the night before and leave it in the fridge overnight to dry out. Spring onions are a must - we also put in diced cucumber and a bit of finely-sliced red chilli for flavour :)
     
  18. Haircut

    Mobster

    Joined: 18 Oct 2002

    Posts: 3,926

    Location: SW London

    What's the fuss about no MSG?
    You know your soy sauce most likely has glutamate in it anyway.
     
  19. SkeeterUK

    Capodecina

    Joined: 24 Oct 2005

    Posts: 15,150

    Location: North East

    Remember to cook the rice the day before for proper fried rice. Also a few vine ripened tomatoes chopped into 1in chunks and added to the fry about 3 mins before serving is quite nice also.

    Also duno if u had mushrooms in but there nice fried as well.
     
  20. httk

    Hitman

    Joined: 18 Apr 2011

    Posts: 576

    This. And completely agree with cooking the day before and leaving in fridge thing.