Adventures in Bachelor Cookery, part 2: Trivial Egg Fried Rice
By davew on Mar 06, 2006
I figured I'd start with the fundamentals :-).
Funny thing is, I find what I got right here tastes better than any equivalent I've had from a Chinese take-away. I'm not taking pride in my cooking yet, either.
Here's my recipe (adapted a bit from the Wagamama cookbook).
To feed 1 good-sized bachelor, assuming an accompanying main dish of curry, veg, or something else entirely:
- take 1 small mug of rice - I favour Uncle Ben's long grain
- rinse in cold water repeatedly to get rid of as much of the starch as possible
- put the rice in a small saucepan, add 1.33 mugs of water
- bring to the boil
- on reaching the boil, put the lid on the pan and turn the heat right down
- let the pan and its contents do their thing for 10 mins; meantime, add a little sunflower oil to your big heavy frying pan and heat it up to the point where the oil starts smoking (aka "aim for your pan going incandescent"
- also, while this is afoot, mix up a couple of eggs in a bowl
- transfer your rice from saucepan to frying pan, keep it moving with your spatula until the water has just about stopped bubbling (ie it's boiled off) - this is also about the point where you should put any other ingredients in, if you're going for veg, prawns, etc with your rice
- pour your eggs in, move everything around vigorously for a couple of minutes until the rice / egg mix has stiffened uniformly
- transfer to plate