Egg fried rice is common in Chinese restaurants and is probably the best known and most popular Chinese dish, at least in the West. The secret is cold cooked rice and a very hot wok. It is simple, quick and easy to make.
Remember that authentic fried rice should have a wonderful smoky taste and flavour that is never greasy nor heavy.
- Long-grain rice, enough for 4 servings
- 2 large eggs, beaten
- 2 teaspoons sesame oil
- ½ teaspoon salt
- 2 tablespoons groundnut or vegetable oil
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons spring onions, finely chopped
- Cook the rice and allow it to cool thoroughly by spreading it on a baking sheet. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe.
- Combine the egg, salt and sesame oil in a small bowl and set aside.
- Heat a wok or large frying-pan over high heat until it is hot.
- Add the groundnut or vegetable oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes, or until it is thoroughly warm through.
- Next, drizzle in the egg mixture and continue to stir-fry for 2-3 minutes, or until the eggs have set and the mixture is dried.
- Add the pepper and salt to taste and continue to stir fry for 2 minutes. Toss in the spring onions.
- Stir several times, place on a platter and serve at once.
To see more of Ken Hom’s culinary skills in action, on Monday 12 June Ken Hom will be cooking two recipes in Bentalls Department Store’s Living Kitchen and signing copies of his latest book. 1-2pm, booking signing at 2.30pm, Lower Ground Floor of Bentalls Department Store, Kingston.