This super easy egg fried rice was taught to me by my Mum and passed down to her by my Gran. Definitely, you can call it a family recipe – hah! This only has 5 ingredients and you just gotta know how to stir and toss the rice in the wok. This variation can also be considered healthy as there’s NO MSG added.
Let’s get to it. Here are the ingredients.
3 tbsp coconut oil
1 clove garlic
3 cups cooked (cooled) rice
2 medium free range eggs
1 1/2 tsp salt
Preheat the wok, put oil in and let it heat up for a while until you see first signs of smoke.
Whilst waiting for the oil to heat up, beat the eggs together with 1/2 tsp of salt and set aside. Make sure that the eggs are well beaten. We don’t want any sign of the egg white.
Hold the handle with your left hand and lift it off the heat then slowly coat the wok with oil all over. Place beaten eggs into wok and let it cook, separate the eggs using a wooden spoon – this will create those lovely cuts of eggs on your fried rice.
You can also add peas, spring onions and sweetcorn to it, add it before the rice and cook it for longer.
Place the rice in the wok and stir-fry. Keep stirring, to distribute the heat evenly. If there are any clumps of rice around you can break them up by using the wooden spoon. Sprinkle remaining salt all over the rice add more to taste.
Some people would add a dash of water to the rice to make it softer. This is of course optional. If you have high grade Jasmine rice or Baitang rice (Vietnamese) you don’t need the water as the rice is soft enough even when cooled.
Keep stirring until your fried rice is hot. Occasionally toss the rice to cook evenly and to avoid it getting charred on one side.
Serve hot with any oriental dishes you’ve cooked. I’m sure everyone will want to know how you made your fried rice and of course the dish that went with it. I hope you enjoyed this recipe! Happy cooking!