PRINT OPTIONS:       Print       Turn Off Main Image

Egg Fried Rice

Egg Fried Rice

This light vegetarian rice can accompany any strongly flavoured dishes. The inspiration behind it comes from the famous ‘egg flower’ drop soup. I thought I would adapt the ingredients to fried rice instead of soup. In fact, in Beijing the combination of egg and tomato is quite popular, such as in the dish ‘Xihongsi chao jidan’ – ‘Xihong’ means ‘Western red’, ‘Chao’ means ‘stir-fry’, and ‘Jidan’ is ‘egg’, which means ‘Western red (i.e. tomato) stir-fry with egg’. I hope you enjoy!

Serves 4

Ingredients

  • 2 tablespoon groundnut oil
  • 3 eggs, beaten
  • 400g/14oz cooked jasmine rice
  • 3 ripe salad tomatoes, sliced
  • 3 tablespoons lite or light soy sauce
  • A few dashes of toasted sesame oil
  • 1 pinch of ground white pepper
  • 1 large spring onion, finely sliced
Measurement Conversion Calculator

Method

  1. Heat a wok over a high heat and add half the groundnut oil. Add the eggs and scramble for a few minutes, then remove from the wok and put to one side. Wipe out the wok.
  2. Reheat the wok and add the remaining groundnut oil. Add the rice and stir well to break up the rice. Then add the tomatoes and stir-fry for a few minutes.
  3. Return the egg to the wok and season with the soy sauce, sesame oil and pepper. Add the spring onion and mix well and serve immediately.
No Rating

Notes & Tips

CHING'S TIPS

  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.
  • Use msg free products where possible.
  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.
  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.
  • Use low sodium soy sauce where possible