Stir Fried Rice With Egg And Spring Onions Food

STIR-FRIED RICE WITH EGG AND SPRING ONIONS

Steps:

• First, warm the frying pan over a medium heat, next, add the rice, then add 8 fl oz (225 ml) boiling water along with the salt, stir once only, then cover with a lid. Turn the heat to its lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky. After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take it off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes, then transfer the rice to a dish and fluff it lightly with a fork and allow it to become completely cold. When you are ready to stir-fry, heat half the oil in the frying pan and when it's really hot, quickly fry the onions for 3 minutes, moving them around in the pan until they are tinged brown. Now add the remaining oil to the pan and, when it's smoking hot, add the rice and stir-fry this time for about 30 seconds. Now spread the ingredients out in the pan and pour in the beaten egg. It won't look very good now, but keep on stir-frying, turning the mixture over, and the egg will soon cook into little shreds that mingle with the other ingredients. Finally, add the spring onion and soy sauce, give it one more good stir and serve with Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli, see recipe below. You can also watch how to cook perfect rice in our Cookery School Video on this page.

EGG & SCALLION FRIED RICE

Steps:

• Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
• Prep everything.
• Chop onions & scallions.
• Beat eggs, add 1TB soy sauce & pepper.
• Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
• Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
• Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
• Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
• Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
• Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
• Add chopped scallions & continue to stir --.
• Season with salt to taste, stirring well between each addition to check seasoning.
• Add more soy sauce and/or sesame oil if it suits you. :).

FRIED RICE

Steps:

• Melt 1 tablespoon butter in skillet or wok.
• Scramble eggs in butter, breaking up the cooked eggs into small pieces.
• Set aside.
• Melt 1 tablespoon butter in skillet or wok.
• Saute onions and/or green peppers in butter for 3 minutes.
• Combine eggs, onions, rice, and meat.
• Stir in soy sauce until color of rice is uniform.
• Stir in peas.
• Heat only until warm.