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Ching-He Huang's egg-fried rice

(31 ratings)

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Ching-He Huang's egg fried rice
Ching-He Huang's egg fried rice
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

If you always order egg-fried rice for Chinese takeaway, you'll love this 15-minute recipe and it goes perfectly with Ching's sweet and sour pork

Ingredients

  • 2tbsp groundnut oil
  • 3 eggs, beaten
  • 50g/2oz cooked baby shrimps
  • 50g/2oz frozen peas
  • 400g/14oz cooked jasmine rice
  • 1-2tbsp light soy sauce
  • 1tbsp toasted sesame oil
  • 1-2 pinches of ground white pepper

This egg-fried rice is perfect with Ching's sweet and sour pork

Method

  1. Heat a wok over a high heat and add the groundnut oil. Pour in the beaten eggs and leave to settle for 1-2 mins, then swirl the liquid egg around the wok and, using a wooden spoon, stir to lightly scramble it. Transfer to a plate and set aside.
  2. Add the shrimps and frozen peas to the wok and stir-fry for less than 1 min. Add the rice and mix well until the rice has broken down.
  3. Return the scrambled eggs to the the wok, season with soy sauce, sesame oil and white pepper to taste and serve immediately.
This recipe is taken from Ching's Chinese Food in Minutes by celebrity chef, Ching-He Huang. Priced 18.99, published by Harper Collins and available from Amazon

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