Egg Fried Rice
Egg Fried Rice with jasmine rice, scrambled egg, garlic and spring onions. Quick weeknight side dish serving four.
400g
600ml
1tsp
3clove
6piece
4piece
1pinch
3tbsp
150g
3tbsp
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 600ml | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 6piece | — | — | |
| 6 | | 4piece | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 3tbsp | — | — | |
| 9 | | 150g | — | — | |
| 10 | | 3tbsp | — | — | |
| 11 | | 1tbsp | — | — |
Tip the rice into the saucepan.
Jasmine rice · 400 g
Pour the water over the rice.
Water · 600 mlAdd the salt to the saucepan.
Salt · 0.5 tspFit the lid tightly on the saucepan.
Bring the water to a full boil over high heat, then reduce to the lowest possible heat and cook until all the water is absorbed and the rice is just tender.
Tip the cooked rice onto the baking tray and spread it out in an even layer to cool and dry out.
Leave the rice uncovered at room temperature until it is completely cool and the grains have dried out and separated.
Lay each garlic clove flat on the board, press down firmly with the flat of the knife to loosen the skin, then strip it away.
Garlic · 3 clove
Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until you have a fine paste.
Scrape the minced garlic into the small bowl and set aside.
Cut away and discard the root ends and any wilted dark tips from the spring onions.
Spring onions · 6 pieceStrip away and discard the tough or slimy outermost layer from each spring onion.
Slice the spring onions thinly on a slight angle, cutting all the way from the white base to the green tops.
Transfer the sliced spring onions to a second small bowl and set aside.
Crack the eggs into the medium bowl, discarding the shells.
Egg · 4 piece
Add the salt to the eggs.
Salt · 0.5 tspAdd the white pepper to the eggs.
Ground white pepper · 1 pinchBeat the eggs, salt and pepper together vigorously with the whisk until fully combined and lightly frothy.
Pour the vegetable oil into the wok.
Vegetable oil · 3 tbsp
Set the wok over the highest heat you have and let the oil heat until it shimmers and just begins to smoke.
Tip the minced garlic into the hot oil.
Stir-fry the garlic in the hot oil, keeping it moving constantly, until it is just golden and smells fragrant but has not browned.
Add the sliced spring onions to the wok.
Stir-fry the spring onions with the garlic for 30 seconds until just softened and fragrant.
Tip the frozen peas straight into the wok from frozen.
Frozen peas · 150 gStir-fry everything together over high heat for about a minute until the peas are heated through and bright green.
Add all the cooled dried rice to the wok, breaking up any clumps as you go.
Stir-fry the rice over the highest heat, pressing it against the sides of the wok and tossing it continuously, until every grain is hot, separated and beginning to colour lightly.
Pour the beaten eggs evenly over the rice in the wok.
Fold and stir-fry the eggs through the rice over high heat, working quickly so the egg coats every grain and sets in small fluffy curds rather than a flat omelette.
Drizzle the light soy sauce around the edge of the wok so it hits the hot metal and sizzles before mixing into the rice.
Light soy sauce · 3 tbspDrizzle the sesame oil over the rice.
Sesame oil · 1 tbspToss and fold everything together over high heat for 30 seconds until the soy and sesame oil are evenly distributed through the rice.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the rice into the saucepan.⏱ 10sResultJasmine rice |
| 2 | 600 ml | | Pour the water over the rice.⏱ 10sResultJasmine rice and water |
| 3 | 0.5 tsp | | Add the salt to the saucepan.⏱ 5sResultJasmine rice and water and salt |
| 4 | — | | Fit the lid tightly on the saucepan.⏱ 5s |
| 5 | — | | Bring the water to a full boil over high heat, then reduce to the lowest possible heat and cook until all the water is absorbed and the rice is just tender.⏱ 10 minResultCooked jasmine rice |
| 6 | Cooked jasmine ricestep 5 | | Tip the cooked rice onto the baking tray and spread it out in an even layer to cool and dry out.⏱ 20sResultThinly spread cooked rice |
| 7 | — | | Leave the rice uncovered at room temperature until it is completely cool and the grains have dried out and separated.⏱ 30 minResultCooled dried riceused in step 27 |
| 8 | 3 clove | | Lay each garlic clove flat on the board, press down firmly with the flat of the knife to loosen the skin, then strip it away.⏱ 30sResultPeeled garlic cloves |
| 9 | Peeled garlic clovesstep 8 | | Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until you have a fine paste.⏱ 40sResultFinely minced garlic |
| 10 | Finely minced garlicstep 9 | | Scrape the minced garlic into the small bowl and set aside.⏱ 5sResultFinely minced garlicused in step 21 |
| 11 | 6 piece | | Cut away and discard the root ends and any wilted dark tips from the spring onions.⏱ 20sResultTrimmed spring onions |
| 12 | Trimmed spring onionsstep 11 | | Strip away and discard the tough or slimy outermost layer from each spring onion.⏱ 30sResultPeeled trimmed spring onions |
| 13 | Peeled trimmed spring onionsstep 12 | | Slice the spring onions thinly on a slight angle, cutting all the way from the white base to the green tops.⏱ 40sResultSliced spring onions |
| 14 | Sliced spring onionsstep 13 | | Transfer the sliced spring onions to a second small bowl and set aside.⏱ 5sResultSliced spring onionsused in step 23 |
| 15 | 4 piece | | Crack the eggs into the medium bowl, discarding the shells.⏱ 20sResultEgg |
| 16 | 0.5 tsp | | Add the salt to the eggs.⏱ 5sResultEgg and salt |
| 17 | 1 pinch | | Add the white pepper to the eggs.⏱ 5sResultEgg and salt and ground white pepper |
| 18 | — | | Beat the eggs, salt and pepper together vigorously with the whisk until fully combined and lightly frothy.⏱ 30sResultLightly beaten eggsused in step 29 |
| 19 | 3 tbsp | | Pour the vegetable oil into the wok.⏱ 5sResultVegetable oil |
| 20 | — | | Set the wok over the highest heat you have and let the oil heat until it shimmers and just begins to smoke.⏱ 1 min 30sResultHot oil |
| 21 | Finely minced garlicstep 10 | | Tip the minced garlic into the hot oil.⏱ 10sResultHot oil and finely minced garlic |
| 22 | — | | Stir-fry the garlic in the hot oil, keeping it moving constantly, until it is just golden and smells fragrant but has not browned.⏱ 20sResultFragrant garlic oil |
| 23 | Sliced spring onionsstep 14 | | Add the sliced spring onions to the wok.⏱ 10sResultFragrant garlic oil and sliced spring onions |
| 24 | — | | Stir-fry the spring onions with the garlic for 30 seconds until just softened and fragrant.⏱ 30sResultSoftened aromatics |
| 25 | 150 g | | Tip the frozen peas straight into the wok from frozen.⏱ 10sResultSoftened aromatics and frozen peas |
| 26 | — | | Stir-fry everything together over high heat for about a minute until the peas are heated through and bright green.⏱ 1 minResultCooked peas and aromatics |
| 27 | Cooled dried ricestep 7 | | Add all the cooled dried rice to the wok, breaking up any clumps as you go.⏱ 15sResultCooled dried rice and cooked peas and aromatics |
| 28 | — | | Stir-fry the rice over the highest heat, pressing it against the sides of the wok and tossing it continuously, until every grain is hot, separated and beginning to colour lightly.⏱ 2 minResultLightly toasted fried rice |
| 29 | Lightly beaten eggsstep 18 | | Pour the beaten eggs evenly over the rice in the wok.⏱ 10sResultLightly beaten eggs and lightly toasted fried rice |
| 30 | — | | Fold and stir-fry the eggs through the rice over high heat, working quickly so the egg coats every grain and sets in small fluffy curds rather than a flat omelette.⏱ 1 minResultEgg-coated fried rice |
| 31 | 3 tbsp | | Drizzle the light soy sauce around the edge of the wok so it hits the hot metal and sizzles before mixing into the rice.⏱ 5sResultEgg-coated fried rice and light soy sauce |
| 32 | 1 tbsp | | Drizzle the sesame oil over the rice.⏱ 5sResultEgg-coated fried rice and light soy sauce and sesame oil |
| 33 | — | | Toss and fold everything together over high heat for 30 seconds until the soy and sesame oil are evenly distributed through the rice.⏱ 30sResultSeasoned egg fried rice |
| Total Time | 50 min | ||
- Spoon the egg fried rice into a large serving bowl and bring immediately to the table.
| Nutrient | Per serving |
|---|---|
| 449kcal | |
| 15g | |
| 19g | |
| 4g | |
| 54g | |
| 3g | |
| 3g | |
| 1,560mg |
Egg Fried Rice
Egg Fried Rice with jasmine rice, scrambled egg, garlic and spring onions. Quick weeknight side dish serving four.
What you’ll doYou will boil jasmine rice until tender, then spread it to cool and dry completely—this matters for the final texture. While it cools, you'll prepare garlic, spring onions and eggs. Heat oil in a wok to smoking point, fry the garlic until golden, add spring onions and frozen peas, then fold in the cooled rice and break up clumps over high heat. Pour beaten egg over the rice and stir-fry quickly so it sets in curds rather than forming an omelette, then finish with soy and sesame oil.
Ingredients
- Jasmine rice400 g
- Water600 ml
- Salt1 tsp
- Garlic3 clove
- Spring onions6 piece
- Egg4 piece
- Ground white pepper1 pinch
- Vegetable oil3 tbsp
- Frozen peas150 g
- Light soy sauce3 tbsp
- Sesame oil1 tbsp