It’s 1am in Cambridge and I’m awake studying (read: procrastinating). I last ate several hours ago so I’m hungry too. I’m craving something hot and savoury. The answer is egg fried rice. This is a dish you can whip up, from start to end, in 10 minutes, and best of all, it uses ingredients that you probably have lying around. In my case, there was leftover rice in the fridge, a half bag of peas in the freezer and some eggs on the kitchen counter.
Say no to midnight 2 minute noodles or boring toast the next time you’re hungry. This recipe is inspired by how my grandmother used to make fried rice. I love the addition of peas as they provide delicious sweet bursts. If you have some bacon or ham lying around that needs using up, feel free to add it to the recipe. The key is a hot stove. The rice should be sizzling when it hits the wok (or pot).
Ingredients (serves 3)
3 mugfuls of cooked white rice, heated and ready to be used
3/4 to 1 mugful of peas
1/2 handful of finely chopped spring onion
2 eggs, whisked
1 clove of garlic, minced
2-3 tbs soy sauce
1-2 tbs sesame oil
ground white pepper
1. Put a large wok (or pot) on high heat. Add olive oil and once it has heated up, pour in the whisked eggs. Use a spatula to move the eggs around, almost like making scrambled eggs.
2. When the eggs are almost cooked, add the rice and combine well. Cook together for about a minute.
3. Add the garlic and peas and stir the rice well. Season with ground white pepper, sesame oil and soy sauce. The soy sauce stains the rice, making it a wonderful dark colour. It also provides the saltiness to the dish, so add more or less, depending on taste.
4. After a couple of minutes, add the spring onion and continue to work the rice with your spatula. Keep it moving over the high heat. Cook for another minute.
5. And done! To serve, simply spoon into bowls and top with finely sliced spring onion.
If you like egg fried rice with a bit of heat, add a chopped chilli. Or, by combining finely sliced garlic and chilli to soy sauce, you’ll have a really simple sauce to go on the rice.