Let’s get back to basics.
Plain egg fried rice is one of the easiest, quickest, simplest and cheapest Chinese dishes you can make. It can be served as a side dish or as a main meal. The best part is that you can add anything to it to make it a little more substantial. In this recipe I’ve added prawns (shrimp), but feel free to omit them, or add something else. It’s also a great way of making use of any leftover rice.
I’ve cut down on the amount of oil used typically in Chinese restaurants, mainly because I think it is unnecessary. If your frying pan or wok is not well-seasoned, or non-stick, feel free to use more oil, as necessary.
There are a few tricks to create the perfect egg fried rice.
- Use cold, ready-cooked rice.
- Use a very hot pan or wok.
- Make the egg fried rice first, then set aside; if adding any vegetables or meat, cook secondly in the hot pan or wok, then return the rice back into the pan, and quickly stir to incorporate. Do not add any raw vegetables/meat/fish to the egg fried rice – this will create a “wet” dish.
If you follow these tricks, you will create a successful fried rice dish every time. Try different meats/fish and/or vegetables – the flavors and texture combinations are only limited by your imagination.
PLAIN EGG FRIED RICE WITH PRAWNS (SHRIMP)
Serves 2-4, depending on whether serving as a main or side dish
- 190 g (1 c) white or brown rice, cooked and chilled until cold
- groundnut (peanut) oil for frying
- 2 large eggs, lightly beaten and seasoned
- seasoning of your choice – salt, pepper, soy sauce, fish sauce, sugar and/or chilli flakes to taste
- 1 spring onion (scallion/green onion), green part only, finely sliced for garnish (optional)
- 200 g (7 oz) raw peeled prawns, deveined
1. Heat 1 teaspoon oil in a large non-stick frying pan or wok over medium-high heat until hot.
2. Add cold rice. Cook and stir to break up any lumps of rice until hot, about 1-2 minutes.
3. Push the rice to the edge of the pan or wok, forming a well in the center.
4. Pour beaten egg into the well and let cook for 10-20 seconds, and then stir the rice into the egg. Season to taste, then transfer to a bowl or plate.
5. Wipe the pan or wok clean and add 1 teaspoon oil. Heat until hot and then stir-fry prawns (shrimp) until just pink.
6. Lightly season the prawns (shrimp) and stir in rice. Check for seasoning, and adjust accordingly.
7. Spoon into individual bowls or plates and garnish with spring onions (scallions/green onions), if using. Enjoy!