Egg Fried Rice (Chinese Takeaway Style)

Egg Fried Rice in a takeaway style foil tray.

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Egg Fried Rice (Chinese Takeaway Style)

Add the perfect side to your next fakeaway night with this Chinese takeaway style egg fried rice recipe.

Course Side Dish

Cuisine Chinese, Chinese Takeaway, Chinese Takeaway Style, Scottish Chinese

Keyword egg fried rice, fried rice, rice

Prep Time 10

Cook Time 24

Resting Time 1

Total Time 1 34

Servings portion

Calories 420kcal

Equipment

1 Rice Cooker or Pot
1 Wok or Large Frying Pan

Ingredients

Stovetop

100 grams long grain rice
50 grams jasmine rice
225 ml water

Rice Cooker

2/3 rice cooker cup long grain rice
1/3 rice cooker cup jasmine rice
water to the '1 cup' level on the rice cooker

Egg Fried Rice

1 egg
1/8 teaspoon white pepper (a pinch)
1 tablespoon sunflower oil
1 portion cooked and cooled rice as above
1 teaspoon dark soy sauce
1/4 teaspoon sea salt
1/4 teaspoon MSG

Instructions

Put 100 grams long grain rice and 50 grams jasmine rice (2/3 rice cooker cup long grain rice, 1/3 rice cooker cup jasmine rice) in a sieve over a bowl and cover with fresh water. Mix the rice briefly by hand to agitate it - the water will become cloudy as excess starch is released from the rice. Drain the water and repeat the process twice more until the water is clear. Give the rice a final rinse with water, then drain well once more and tip into the rice cooker pot or stovetop pot.
Rice Cooker Method: Add water to the '1 cup' level indicated in your rice cooker and cook on 'long grain' setting. When the rice is cooked, fluff it up with a rice spoon, close the lid and leave on 'keep warm' setting for 10 minutes. Pour the rice on to a plate and set aside to cool as quickly as possible.
Stovetop Method: Cover the washed and drained rice with 225 ml water. Bring to the boil over a high heat and, as soon as the water begins to boil, reduce the heat to the lowest available setting and cover the pan with a lid. Let the rice cook for 12 minutes. Remove from the heat and let the rice stand for another 10 minutes, resisting the urge to lift the lid. Fluff the rice up with a fork, pour on to a plate and set aside to cool as quickly as possible.
Once the cooked rice is cooled, cover and set aside in the fridge overnight or until needed (up to 2 days).
In a small bowl, add 1 egg and 1/8 teaspoon white pepper. Mix briefly. Heat a wok or large frying pan over a medium-high heat. Add 1 tablespoon sunflower oil, then add the prepared egg mix. Stir-fry the egg for 20 seconds until it's scrambled and almost cooked through. Add a little more oil to the pan if needed. Add 1 portion cooked and cooled rice and 1 teaspoon dark soy sauce and mix well. Stir-fry for 2-3 minutes until the rice is piping hot. Season with 1/4 teaspoon sea salt and 1/4 teaspoon MSG and mix well once more.
Increase the heat to high and continue to stir-fry rice for a further minute or so until the texture is dry and rice grains appear to pop or dance around in the middle of the wok.
Transfer piping hot egg fried rice to a serving plate, or keep warm in a food container while you prepare other dishes. Serve with your favourite curry or stir-fry dishes.

Notes

Add a touch more dark soy sauce to add deeper colour to the rice.

Add cooked chicken, pork, beef, king prawns or mixed vegetables for a more substantial dish.

Finish with a touch of chopped garlic in oil, aromatic oil or sesame oil for extra flavour.

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