Recipe: Egg fried rice
Prep time: 1 minute
Cooking time: 10 minutes
Serves 1 person
Ingredients
- 1 spring onion
- Olive oil
- 2 eggs
- Jasmine rice 250g
- Salt
Directions
Wash and finely chop 1 spring onion. Keep aside for later.
Heat a pan on high heat. Once the pan is hot, add one tablespoon olive oil. Break and add two eggs. Stir the eggs to ensure the yolk and whites are mixed well. Keep moving the eggs around to cook them from every direction.
About 2 minutes in, you'll notice the eggs are no longer runny but have begun to form clumps. Move them to one end of the pan. Reduce the heat a little. Add a half tablespoon of olive oil on the other end of the pan. We want to avoid mixing up the flavors of eggs and spring onion at this point. Place the cut spring onions over this oil. Be careful and do this from a distance because the oil may bounce up because of the heat.
Keep moving the spring onions around to avoid them from getting burned. Move around the eggs as well, turning them around to ensure even cooking. About a minute or two later you'll notice the spring onions are translucent in color and give off a nice aroma.
Make some room for the rice by moving the eggs and spring onions to opposite ends of the pan. Add in jasmine rice. Bring the heat back up to what it was before adding spring onions. Mix everything in the pan well. Keep on doing this until you are satisfied that the three ingredients are evenly distributed. Push down on the rice when you're mixing. This helps the rice absorb flavors and gives it a great look.
Sprinkle in salt. Add more than usual. Mix everything up. The rice should have a nice faint color 2 minutes after you added it to the pan. Our food is now ready, serve and enjoy!
