Sunday, July 29, 2012

Egg Fried Rice

This is an easy recipe that can be made in a very short space of time if you have left over rice and is also a great way to use up left over veges or rice.
I often will make more rice when I am using it as an accompaniment to a meat dish, so that I can make this recipe in a day or two.
If you wanted to, you could add bacon or leftover meat chopped up small if you felt you still needed to have meat with a meal by I find it really great to have at least one meatless meal a week and this meal doesn’t bother hubby and he is a real “meat and vege man”.

Egg Fried Rice 

Serves 2 as a Main Meal or 4 as an Accompaniment.

250g long grain rice
450 mls water
1 level tspn salt
2 tblsp oil
2-3 medium eggs beaten
1 tblsp light soy sauce
Ground pepper
1 small onion, chopped
125g vegetables (I used half a red capsicum; chopped cabbage; precooked peas)
Avocado and parsley to serve.

If you are not using left over rice cook the rice.
Run the uncooked rice under running water to wash away the starch.
Place the rice, water, salt and 1 tablespoon of the oil in a large pot and bring to the boil uncovered.
Once it is boiling cover with a lid and turn off the heat.

Whisk the eggs with the soy sauce and a good grinding of pepper.
Heat a large pan and add the rest of the oil. (If you haven’t got a large pan use a pot)
Pour in half the egg and cook.
Once it is set, slice through with a knife and scoop onto a place.
Repeat with the remainder of the egg.
To the heated pan add the onion (and a little more oil if it sticks)
Once the onion has soften but not browned add the chopped red pepper, cabbage and peas, allowing them to cook and heat through.
Drain the rice, and add to the pan stirring the vegetables through the rice.
Lastly add the egg pieces mixing well but trying not to break the egg up too small in the stirring.
Serve onto warmed plates with sliced avocado and chopped parsley.

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