Right now I'm in the middle of writing another tutorial for a rather sexy (at least I hope it turns out, 'rather sexy'!) clutch wristlet purse using this delicious bracelet handle. So I hope you'll pop back again to have a look...
Meanwhile I was asked (yonks ago) to write down the recipe for egg fried rice. I eat (too much) of most anything, from most any country except offal and insects but, rice and noodles are just about my favourite food (which is very handy because I'm a Chinese person (who was born in Dorset UK - sigh, I do miss Dorset sometimes). I hope you find this useful! This is for you Jo, & Thimbleanna.
EGG FRIED RICE RECIPE
You Will Need - if you want to know what my fave brands of ingredients are, look here:
- American long grain rice - Thai fragrant rice is also lovely (don't worry too much about weight - just judge the amount you need like this; the uncooked rice will increase to double the amount when cooked), or if you are a bit unsure; measure the rice into a jug 400ml (14floz) for 4 (not greedy) persons.
- Soya sauce
- Eggs (we like free range) 2- 3 eggs per 4 persons
- Salt & black pepper
- Sesame oil (if you like the taste - optional)
- Chopped spring onions (half a spring onion per person)
- Any tasty bits and bobs like cooked veggies, or cooked prawns, cooked ham, or left over cooked roast chicken etc. all chopped up.
1. First off, cook the rice perfection and let it cool down completely - I've noticed that a lot of my friends cook their rice by using the 'use too much water and then drain the cooked rice in a sieve method'. This method will not make good fried rice. The rice has to be dry. We are going to cook the rice by steaming it, the good ol' fashioned Chinese way which will leave you with a fluffy, light, and dry rice.
Put your rice into a non-stick sml-med sauce pan (a pan with a glass lid is perfect) (or rice cooker if you have one) and give it a good wash by pouring water into the rice and draining it away a few times. Then with the pan emptied of water and the rice still in the pan, measure the amount of water that you will need by leveling the rice in the bottom of the pan (shake the pan until the rice lies even in the sauce pan/rice cooker).
Now straighten the fingers of one of your hands and rest the (clean) finger tips just upon the surface of the rice. Add cold water to the pan just so that the level of the water comes up to the first joint of your middle finger. The cool thing about this little trick is that it works for whatever amount of rice that your are making (and I've been doing it for years). If in doubt add slightly more water rather than slightly less...
Now put the rice on to boil (if you have a rice cooker then just press the on button!). When the rice boils turn the heat down to a moderate heat and simply cook the rice until all of the water has evaporated. There' s no need to lift the lid (in fact you shoudn't until the rice is cooked because we need the steam!), and there's no need to stir, just don't let the rice burn. When almost all of the water has gone (which is why the glass lid is handy) turn the heat down to gentle to prevent the rice from burning.
When the rice is cooked transfer it to a big plate or bowl and fluff the rice up with wooden spoon, and let cool down completely (cold rice gives a much better result for fried rice). When the rice is cold put some clean rubber gloves (or just use your bare hands - but it's a bit yucky) and break the rice up until there are no lumps.
2. Fry the eggs - Break your eggs into a bowl and beat (I like to only half beat my eggs because I like to taste the yolk and the white - it's up to you!) add salt and pepper to the eggs and scramble fry the mixture until just set. Pop eggs into the a bowl and set aside.
3. Fry the rice - In a large non stick frying pan/wok add a generous amount of oil (about 2-3 tbl spns) of veg oil and heat until very hot. Add the cold rice and stir fry until cooked right through, if you're not sure, just touch the rice to see how hot it is (it should all be 'ouch' hot). Add the fried eggs to the rice. Now season to taste by adding a good splash of soya sauce, a good sprinkling of salt, and pepper. At this point I also like to add a tiny bit of MSG (because I'm such a savoury head - if you don't have any you can add some crumbled chicken stock cube) If you're a purist and you have a good regard for your health, skip the MSG and use a natural ingredient chicken stock cube, or not!...
4. Add the tasty bits and bobs - Add the assortment of bits and bobs and the chopped spring onions to the rice and continue to heat through until everything is 'ouch' hot! Sprinkle a bit sesame oil on the rice and dish up. Yummy! I'm going pop the telly on, I hope Eastenders is showing!