If you always order egg-fried rice for Chinese takeaway, you’ll love this 15-minute recipe – it’s fab as part of a Chinese feast at home! Ready in only 15 minutes, you don’t really get speedier than this recipe! You can add a bit of twist to a classic egg fried rice recipe by either adding some chopped chilli, or you can add some frozen king prawns or chicken for a more filling meal. This is a fab side that goes really well with a Thai or Chinese-inspired curry.
- 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
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.
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.
Return the scrambled eggs to the the wok, season with soy sauce, sesame oil and white pepper to taste and serve immediately.
Top tip for making Ching-He Huang’s egg-fried rice
This egg-fried rice is perfect with Ching's sweet and sour pork