Let’s face it, egg fried rice is a lovely and simple thing. It’s the sort of thing your local Chinese restaurant can bash out in under 2 minutes. the biggest problem with making it at home is the need for day old rice. “Rubbish” I hear you say, but alas it does taste better with day old rice.
We do recommend for most of our Chinese recipes buying some MSG. That’s right, you can buy it. It’s a few quid and it really makes a difference. You can buy it from Amazon here. And don’t worry, you really don’t use much. You can get every other ingredient from your local supermarket.
Time to take the Red Pill, there is a way by which you can get the same effect. So without further ado, here we go.
Ingredients
- 200g pack of Microwavable long grain rice. (Yep this is the solution)
- 2 tbsps vegetable oil
- 1 egg
- 1 tsp salt
- 1 tsp sugar
- 1 tsp MSG
- 2 tbsps dark Soy Sauce
- Sesame Oil
- Shaoxing Rice Wine
Method
- Take the packet Rice and swish it in your hand. Make sure there are no huge clumps in the packet and the rice feels broken up. Trust me, this is important later.
- Put your wok on as high as it will go and add the oil.
- When everything is screaming hot, break the egg into the pan and scramble it into the oil.
- Add the packet rice and make sure the egg is well distributed throughout the rice. Always keep the contents of the pan moving!
- Add the soy sauce and distribute as you constantly move the rice and egg.
- Still moving and heating the rice add the salt, sugar and MSG and distribute through the pan thoroughly.
- Just before serving make sure the food is suitably hot.
- Drizzle a small amount of sesame oil and Shaoxing vinegar I’ve the rice and distribute.
- Serve.
What you have here is a very simple recipe that with practice and prep you can get ready in a flash. There’s a whole host of recipes that this accompanies so explore our recipes to discover more.
