Home-style egg fried rice recipe
A simple recipe to make comforting egg fried rice at home.
Ingredients
- 1 shallot, peeled and thinly sliced
- 4 spring onions, chopped
- 1 small bunch of coriander, lightly diced
- 2 Cantonese-style sausages (or 150g/5oz bacon), sliced
- 1 handful of fresh king prawns, shelled
- 300 g cooked rice (that has been left to cool)
- 2 eggs
- 1 pinch salt
- 1 tbsp soy sauce
- 1 shallot, peeled and thinly sliced
- 4 spring onions, chopped
- 1 small bunch of coriander, lightly diced
- 2 Cantonese-style sausages (or 150g/5oz bacon), sliced
- 1 handful of fresh king prawns, shelled
- 10.6 oz cooked rice (that has been left to cool)
- 2 eggs
- 1 pinch salt
- 1 tbsp soy sauce
- 1 shallot, peeled and thinly sliced
- 4 spring onions, chopped
- 1 small bunch of coriander, lightly diced
- 2 Cantonese-style sausages (or 150g/5oz bacon), sliced
- 1 handful of fresh king prawns, shelled
- 10.6 oz cooked rice (that has been left to cool)
- 2 eggs
- 1 pinch salt
- 1 tbsp soy sauce
Details
- Cuisine: Chinese
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- Fry the shallot in vegetable oil until brown. The oil will be used to fry the rice later.
- Put the prawns in boiling water for 4–5 minutes, then leave to cool.
- Use the oil from the shallots you fried earlier to fry the sausage slices or bacon and crack 2 eggs into the pan.
- Add cooked rice when the egg is about 50% cooked then reduce the heat to medium.
- Fry the rice until it becomes soft and each grain is separate. Then add the prawns, salt and soy sauce, and continue to fry for a minute.
- Fry for 30 seconds after adding the soy sauce and press the rice flat with the spatula in the pan. Flip the rice after a few seconds, letting the rice on the surface be seared by the pan.
- When the rice is moderately seared, add the chopped spring onions and the lightly diced coriander. Don’t pan fry the coriander for too long, as it will lose its fragrance.
This recipe is by Jeff Tan, founder of Viet Food in Chinatown, London. Photography by James Munson. This recipe is part of the #BringingChinatownHome campaign to support Chinatown London from your kitchen.
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