EGG FRIED RICE RECIPE
Wednesday June 17th, 2009
SUPER EGG FRIED RICE
3 cups long grain rice
2 chicken breasts cut into strips
2 large eggs
1 red pepper cut into strips
1 green pepper cut into strips
1 chilli pepper finely chopped
1 large onion chunky chopped
2oz button mushrooms quartered
Using a wok or frying pan heat some oil and add the dry rice. Fry it until it turns golden then remove from heat and empty into a saucepan. Add water and bring gently to the boil then simmer until the rice softens. Drain, rinse and allow it to stand in a large sieve or colander for two hours, stirring occasionally in order to dry the rice out.
After two hours heat some oil in a wok or frying pan and crack one of the eggs into it. Stir until scrambled but still soft. Add the rice and stir in thoroughly. Add a teaspoon of sesame oil and mix well. Crack other egg into the mixture and stir in well. Turn off the heat and leave to one side.
In a wok or large frying pan heat some oil until very hot. Place chicken in and brown. Add onion, peppers and stir well. After two minutes add the mushrooms and stir in. Toss and stir for a further three minutes. Add the egg fried rice to the mixture and stir it all together. Splash liberally with soy sauce and stir one last time before serving straight away.
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