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| Name | The Perfect Egg Fried Rice Recipe! |
| Video Uploader | Video From Kitchen Sanctuary |
| Upload Date | This Video Uploaded At 04-03-2021 09:56:46 |
| Video Discription | A quick recipe for takeaway-style egg fried rice with loads of flavour! Check out THE MOST IMPORTANT TIP for ensuring your rice isn't sticky or claggy. Such a great dish to serve up as part of a homemade Chinese fakeaway! Free printable recipe available on our site: https://www.kitchensanctuary.com/egg-fried-rice Fried Rice Ingredients: ▢2 tbsp vegetable oil ▢1 onion peeled and diced ▢2 cloves garlic peeled and minced ▢4 cups (800g) boiled and cooled long grain rice - (this is about 1 ⅓ cups (300g) dried rice that has been boiled in water) ▢½ tbsp sesame oil ▢2 eggs ▢2 tbsp dark soy sauce ▢¼ tsp salt ▢¼ tsp garlic salt ▢1 tbsp lemon juice - (fresh or bottled is fine) To Serve: ▢½ bunch of spring onions/scallions chopped Process: 1. Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent. 2. Add in the remaining vegetable oil and 2 cloves of minced garlic. Cook for a further 30 seconds, stirring regularly. 3. Add the rice and turn up the heat to high. Then drizzle over the sesame oil. 4. Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated. 5. Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about ¼ tbsp) of the soy sauce to the eggs. 6. Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny. 7. Now mix the egg into the rice. 8. Pour in the remaining soy sauce (about 1 ¾ tbsp), sprinkle on the ¼ tsp of salt and ¼ tsp of garlic salt and mix it all together. 9. Add ½ tbsp of the lemon juice, stir and taste. Add a little more lemon juice if required. Divide between 4 bowls. Top with spring onions (scallions). 10. Serve with your favourite Chinese dish. I love to serve it with Crispy Sesame Chicken or Sweet and Sour Chicken or Sticky Pork Belly. MSG Or No MSG? Let's talk MSG for a minute! There have been so many controversial discussions about MSG (monosodium glutamate). MSG is a flavour enhancer. It's naturally found in some foods, but the MSG I'm talking about here is the stuff that looks like tiny thin longish strands of salt. It's often associated with Chinese cookery and it helps to give dishes that lovely umami flavour. From my own experience, we grew up with a packet of MSG always in the cupboard. My dad always added it to fried rice, and I've made fried rice MANY times both with and without MSG. Personally, I haven't got a problem with it. BUT I rarely use it. Why? Well, we don't live close to any good Asian grocery shops here. Also, I don't think that fried rice NEEDS it. I add salt, garlic salt and soy sauce to my fried rice for the same umami flavour. It's worth noting that some garlic salt and soy sauce contains MSG anyway (I've just checked mine and they don't, but it's not something that I look out for when buying). If you do want to use MSG, you can replace the ¼ tsp garlic salt with ¼ tsp MSG. #Fakeaway #Recipe #CookingShow |
| Category | Howto & Style |
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