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Method

Wash rice in a small saucepan 2 or 3 times until the water is clear (re-use the water for plants). Drain the rice and place back in the saucepan.

Gently flatten the rice in the saucepan then place your 1st finger into the rice until your fingertip touches the bottom of the saucepan.

Check the rice is level with the 1st joint on your 1st finger then add fresh water until the water is level with the 2nd joint of your finger.

Bring the rice to a boil with the lid off.

Turn the heat down to low and place a lid on the saucepan (a glass lid is best for this so you can check to see steam is being produced in the saucepan).

Set a timer for 10 minutes.

After ten minutes turn the heat off completely but DO NOT REMOVE THE LID.

Set a new timer for 5 minutes.

After 5 minutes, open the lid and gently tip the rice out onto a wide flat dish, spread it out evenly and gently and let the steam drive off.

Once the steam has driven off place the rice in the fridge for a minimum of 4 hours before using for egg fried rice.

If you are using the rice the next day place clingfilm over the dish so it is airtight.

We are going to work in two batches - so half of each ingredient will go in the wok - then we repeat the process to make egg fried rice for 4 people in total.

Whisk eggs in a small bowl, season with salt & pepper and set next to wok.

Turn wok onto a very high heat until it starts to smoke.

Add a tablespoon of vegetable oil and using the back of the ladle swirl it all over the surface of the wok.

Turn the heat down a little and then add half of the whisked egg, allow it to bubble up then fold it over - make sure you don't stir too much.

Push the egg to the back of the wok to make room for your rice and turn the heat back up to high.

When you see the wok start to smoke again add half of the pre-cooked cold rice and push it into the base of the wok, bring the egg over the top onto the rice and then keep folding it over and pushing into the base of the wok to warm it through.

Use the lip of the ladle to break up the egg and rice until they are all separate pieces.

If you feel the wok is getting too hot at any point lift it up and do a wok toss of the ingredients and then place it back on the heat.

Add half the spring onions and peas and continue to move the ingredients around with your ladle.

Add 1 tablespoon of light soy sauce and stir through with the ladle.

Add 1/2 teaspoon of sesame oil and stir through with the ladle.

Set the egg fried rice on a serving plate and repeat the process for the other half of the ingredients.

To save time we recommend using good quality shop-bought spring rolls.

If using the oven on true fan only, carefully read the cooking instructions on the packet you have bought.

If using the combi microwave oven on microwave/true fan reduce the cooking time by about half.

Serve the rice with the spring rolls and a sweet chilli dipping sauce.