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Egg Fried Rice with Tomatoes

Egg Fried Rice

I just love Chinese food, with its wonderful flavours, and quick, easy cooking. I’ve already talked about Ching He-Huang’s Chinese Food Made Easy, which, I think, is a fantastic book, and has encouraged me to try some Chinese cooking at home, and the results have always been great. Cooking Chinese food at home really isn’t too difficult, and much better for your waistline and wallet than ordering takeaway!

I’m going to post a couple of sweet & sour recipes later, but thought I’d start with egg fried rice, as it is my favourite side dish to a Chinese meal, and really goes well with sweet & sour! This recipe is adapted from the Beijing Rice in Chinese Food Made Easy. I’ve reduced the amount of rice, and I think what I’ve suggested is enough of a side for two people, although I haven’t reduced the amount of seasoning, particularly the toasted sesame oil, as this is simply one of my favourite flavours – by all means reduce the amount slightly, or increase the rice up to about 400g, as my preference is for this rice is to have it really flavour-packed, if a touch oily. By all means, change the vegetables too. I love the crunch of the spring onion added in at the end, so my recipe calls for more than the original.

When making egg fried rice, you need to have cooked rice, and its easier to do this the day before, but do bear in mind you need drain it well, cool it quickly, refrigerate it and ensure it is fully reheated. If that all seems like a bit of a hassle, then you can cheat! This rice, and others like it, are designed for microwaving but are basically little packages of cooked rice, in a little oil to stop it sticking, that stir fry really well. I use it all the time, and would use one 280g packet in place of the 300g cooked rice in this recipe. It’s best to break it up in a bowl before you add it to the wok.

Recipe adapted from Ching-He Huang’s Chinese Food Made Easy

Egg Fried Rice with Tomatoes (serves 2)

  • 1 – 2 tablespoons ground nut oil
  • 2 eggs, beaten
  • 300g cooked jasmine rice
  • 3 tomatoes, de-seeded and sliced
  • 2-3 tablespoons light soy sauce
  • 2-3 teaspoons toasted sesame oil
  • pinch of ground white pepper
  • 4 – 5 spring onions, finely sliced

Heat a wok until very hot, and then add a tablespoon of ground nut oil. When the oil is hot, add the eggs and scramble for a minute or two, until just cooked. You should probably remove the eggs at this point, and set aside to be re-added later, but I’ve never bothered and haven’t really noticed it being overdone.

If needed, add another tablespoon of ground nut oil to the wok. Tip in the rice, and stir fry for a minute, then add the tomatoes and stir fry for a further 3-4 minutes.

If you’ve removed the egg, stick it back in at this point. Season, to taste, with the soy sauce, toasted sesame oil and pepper, and then add the spring onions. Give everything a final stir, and serve immediately.

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