Garlic And Egg-Fried Rice
Fried rice is simple to prepare and quick to cook as long as you understand and control the heat
Ingredients
- 2 small garlic cloves
- 100g Chinese chives (optional)
- 1 spring onion
- 250g jasmine rice, cooled
- 1½ tablespoons vegetable oil or garlic oil
- 1 egg
- 80g petit pois
The Sauce
- 1–2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- freshly ground black pepper, to taste
Method
Preparation
Finely slice the garlic and finely chop the Chinese chives. Slice the spring onion into rings.
Put the cooked rice in a small bowl and run a spoon through the grains to separate them as much as possible. (This will help when you add the rice to the dish later)
Build your wok clock
- Place your egg at 12 o’clock, then arrange the garlic, chives, rice, peas, sauce ingredients and spring onions clockwise around the plate.
Cooking
Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot, then crack the egg into the wok.
Carefully fold the white of the egg with a spatula so as not to burn it, trying not to break the yolk as you go. Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut into the white with your spatula, creating pieces.
Now push the egg to one side of the wok to allow space for your rice, add another ½ tablespoon of vegetable oil and bring it to a high heat. (You may also remove the egg from the pan if you feel more comfortable or have a small wok and need the space)
Once smoking-hot, add the garlic and Chinese chives, and stir-fry for 10–20 seconds.
Add the rice to the wok, keeping a high heat, and mix well, trying to separate the rice grains so as to remove any large clumps. Once the rice is well mixed, add the peas and continue to stir-fry for 1 minute.
Pour the soy sauce over the rice and stir-fry until the rice has absorbed all the soy sauce and become drier, about 1 minute. Once the grains of rice are ‘jumping’ around the bottom of your wok, the rice is ready. (We call this ‘dancing rice’ in the school)
Add the sesame oil and mix together well, then season with black pepper to taste. Spoon into a large bowl and scatter over the spring onion to finish.
- 2 small garlic cloves
- 100g Chinese chives (optional)
- 1 spring onion
- 250g jasmine rice, cooled
- 1½ tablespoons vegetable oil or garlic oil
- 1 egg
- 80g petit pois
The Sauce
- 1–2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- freshly ground black pepper, to taste
Preparation
Finely slice the garlic and finely chop the Chinese chives. Slice the spring onion into rings.
Put the cooked rice in a small bowl and run a spoon through the grains to separate them as much as possible. (This will help when you add the rice to the dish later)
Build your wok clock
- Place your egg at 12 o’clock, then arrange the garlic, chives, rice, peas, sauce ingredients and spring onions clockwise around the plate.
Cooking
Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot, then crack the egg into the wok.
Carefully fold the white of the egg with a spatula so as not to burn it, trying not to break the yolk as you go. Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut into the white with your spatula, creating pieces.
Now push the egg to one side of the wok to allow space for your rice, add another ½ tablespoon of vegetable oil and bring it to a high heat. (You may also remove the egg from the pan if you feel more comfortable or have a small wok and need the space)
Once smoking-hot, add the garlic and Chinese chives, and stir-fry for 10–20 seconds.
Add the rice to the wok, keeping a high heat, and mix well, trying to separate the rice grains so as to remove any large clumps. Once the rice is well mixed, add the peas and continue to stir-fry for 1 minute.
Pour the soy sauce over the rice and stir-fry until the rice has absorbed all the soy sauce and become drier, about 1 minute. Once the grains of rice are ‘jumping’ around the bottom of your wok, the rice is ready. (We call this ‘dancing rice’ in the school)
Add the sesame oil and mix together well, then season with black pepper to taste. Spoon into a large bowl and scatter over the spring onion to finish.