EGG FRIED RICE
After recently disappointing Uncle Roger when he challenged me to make egg fried rice, I called upon the best in the business: Marion Grasby. Egg fried rice is such a beautiful, simple recipe but it’s important to keep it authentic.
With Marion’s help, we may have just unlocked the key to best egg fried rice recipe on the internet—so good, even Uncle Roger can’t complain! The result is a savoury dish packed with flavour and much more scrumptious than any Chinese takeaway! The char siu pork in this dish is unforgettable – so tender and moreish, plus you can use the leftovers for another meal too. Prepare this classic for your family, it packs a flavour punch and will be high on rotation in your kitchens.
Watch the Egg Fried Rice video recipe:
How to Make EGG FRIED RICE Better then Uncle Roger
Vincenzo’s Plate Tips
Always use leftover rice
When you make fried rice, never use rice you cooked that day. Use rice you cooked a few days in advance. If you don’t want a lot, use Thai rice instead of Chinese rice, and make sure to wash it first—unlike a risotto!
Use red food coloring for the pork
Red food coloring doesn’t add any flavor to the dish, but we’re so used to seeing that beautiful color pork in Chinese restaurants. If you want to keep it all-natural, use beetroot powder, which you can get from a health store. The visual effect might just make it taste better because we are so used to eating with our eyes! Controversial? Not really, it’s much more common than you might think!
Use foil on the tray when cooking the pork
The marinade for the pork has a lot of sweet ingredients, which means that it can burn and leave a big mess on the tray. Save yourself some trouble by lining it with foil first.
Prepare everything before you stir-fry
What happens in the wok happens very quickly! One of the most important tips for stir frying is to prepare everything before you start to cook, so you can just throw it in.
You can fake the wok hei
Wok hei is “the breath of the wok.” It’s the flavor that’s added to the food from a seasoned wok. If your wok is new or doesn’t have the wok hei, you can add sesame oil for a similar flavor.
The rice shouldn’t be wet!
The rice also shouldn’t get too wet when cooking. If the rice is dry and moves in clumps, it’s going to taste amazing.
How to Serve Egg Fried Rice
Egg fried rice is a simple dish. Remove the egg fried rice from the wok, scoop it into a bowl and enjoy! Use a small bowl for that take-out feel!
Egg Fried Rice
Equipment
- bowl
- Tongs
- Tablespoon
- Fork or whisk, for eggs or whisk, for eggs
- Tin foil
- Tray
- wok
- knife
- wooden spoon
- Spatula
Ingredients
Chinese BBQ char siu pork:
- 300 grams Pork shoulder, 10.5oz. also known as Boston Butt
- ¼ cup hoisin sauce
- ¼ cup brown sugar
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- ½ teaspoon Chinese five spice powder
- ¼ cup Chinese Shaoxing wine
- 3 garlic cloves, finely grated
- ¼ cup honey
- 3 drops natural red food coloring , 1tbsp
For the fried rice:
- Honey
- 3 cups cooked Jasmine Rice, day-old is best
- 1 Onion, diced
- 4 garlic cloves, roughly chopped
- ½ cup frozen peas, defrosted
- 1 carrot, peeled, finely diced
- 3 spring onions, scallions sliced
- 2 eggs
- ½ tsp white sugar
- 2 tbsp Chinese soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp Vegetable oil, plus extra if needed
- Sea Salt
Instructions
- Prepare the pork shoulder by slicing a portion lengthways into long strips, about 5cm (2 inches) wide.
- In a mixing bowl, prepare the marinade. Combine hoisin sauce, brown sugar, soy sauce, oyster sauce, five spice, garlic, Shaoxing cooking wine, and honey and mix well.
- Add a touch of red food coloring and mix through the marinade too.
- Place the pork strips in the sauce, turning them over using tongs until they are evenly coated. Cover with plastic wrap and leave to marinate overnight in the fridge for best results making sure they are immersed well. If you don’t have time, leave to infuse for at least 2 hours.
- Line the bottom of a tray with foil and place pork on top, reserving the marinade left in the bowl.
- Roast pork for 20 minutes at 180°C/365°F, turning and basting it every 5 minutes or so, until cooked through.
- Remove from the oven and add another layer of basting sauce and rest for 10 minutes.
- Once it is ready, cut it into small cubes and set aside.
- Beat two eggs in a bowl and add a pinch of salt before mixing through.
- Place a wok or large frying pan over high heat and get it smoking hot. Add the oil, followed by the onion and garlic and stir-fry for half a minute or until just softened. A
- Add the chopped char siu pork and heat for another few seconds until warmed through.
- Next, push everything to one side of the wok, then pour the egg to the empty side (you may need to add a little extra oil). Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients.
- Mix through the carrots and peas, and finally, mix through the day-old cooked rice and drizzle the soy sauce around the edge of the wok (this helps ensure it evaporates quickly and doesn’t stew the ingredients).
- Sprinkle sugar, salt and stir-fry until well combined and all the rice grains are evenly coated.
- Toss through the spring onion and serve!
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Do you want to try some other Rice dishes, but in an Italian way?
In Italy we mainly use rice to prepare excellent risottos, and these two are a must try:
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The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
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