Vegetable Fried Rice

I’ve only ever made fried rice once before, with my cousin many years ago so I was excited to make it again and try a new method too! There are basically two main ways of making egg fried rice – you can either scramble the eggs in with the rice, or cook the eggs separately and add to the rice and vegetables.

I’ve made it the first way before, and tried that method many times. But I’ve been intrigued by cooking eggs first and then adding it, and thought I’d try that out.  I basically made a small stack of egg pancakes and then sliced them finely. It’s pretty delicious!

You do end up giving yourself an extra few steps, but if you’ve got enough pans (and entertainment in the form of Castle!) then it’s really no big deal.

Let me know what you think of it, it’s my new favourite way of having fried rice!

Vegetable Fried Rice

3-4 cups cooked, cooled rice (I used jasmine, and threw in a bag of jasmine tea too. This is one of my favourite ways to make rice. I find it not only gives the rice an amazing colour, but actually adds a nice delicate flavour too. So if you’re ever using plain rice, and if you – like me – find the taste quite bland on its own, try this and you’ll never look back! Plus green tea is really good for you so this is a nice way to get some antioxidants in your system!)

3 eggs

1/2 cup water

2 tbsp ginger-garlic paste (available in all supermarkets and a great storecupboard essential for Asian and Indian food)

Vegetables of your choice – I used 2 packs of Tenderstem broccoli and about 200g frozen peas

1 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp sweet chilli sauce

Sesame oil

Vegetable oil

Peanut oil

Salt and pepper

Thumb-sized piece of ginger, julienned

2 cloves of garlic, chopped finely

Chopped coriander, to garnish

There are two ways to go here – one is to scramble your eggs into the rice, the other is to make an omelette first and then cut it into thin strips. I decided to make the omelette since I wanted to stumble across small chunks of egg rather taste it with each bite.

In a bowl, mix the eggs, water, salt and pepper. Bring a frying pan to medium heat, add some vegetable oil and pour in half (or 1/3 depending on the size of your pan) of your egg mixture and make an omelette. Flip over when it’s time, and then remove to a chopping board. When it’s cooled down a little, roll it up into a tight cigar shape, then thinly slice so you have long strands of omelette. Repeat with the rest of your egg mixture and set aside.

While the omelette is cooking, bring a wok to medium heat and add some vegetable oil and peanut oil.

Heat a frying pan and when the oil is hot, add the ginger-garlic paste and saute for a few minutes until the vinegar has been absorbed and you can smell the garlic cooking.

Then add the rice along with some salt and stir quickly to break up the pieces and coat them in the oil.

Chop up whatever vegetables you’re using – this is totally upto you, and fried rice is a great way to use leftover veg so go nuts! – and add to the wok along with the rice. Keep stirring this around.

After about 5 minutes, depending on what vegetables you’re using and how long they take to cook, add soy sauce to taste and 1 tbsp oyster sauce. Keep this mix stirring.

If using, add the julienned pieces of ginger and the chopped garlic at this point.

Add the sliced egg pieces and mix around so they’re warmed through.

Add the sweet chilli sauce, which will bind the rice together and give it an amazing sweet kick too. Taste, and season according to your taste. I added a little chopped fresh chilli at this point.

Serve immediately with some chopped coriander to garnish.


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