Egg fried rice is another simple and easy to cook rice recipe that everyone will like.
Whether you use white or red rice and whether you cook it in a rice cooker, on the stove or in the microwave, rice is one of the easiest, most satisfying things you can cook.
Ingredients
- 500g (2 ½ cups) white BonaOrganic rice
- 2 tablespoon shrimp paste
- 1 tablespoon caster sugar
- 60 ml (1/4 cup) Sunflower oil
- 4 eggs, lightly beaten
- 3 small limes, halved
- 8 red chilies, finely chopped
- 6 Asian red eschalots, thinly sliced
- 1 Lebanese cucumber, peeled, sliced into strips
- 1 green papaya or green mango, cut into julienne
- 2 bunches coriander, springs picked
Method
- Cook the rice using the instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well. Refrigerate till cold.
- Place rice, shrimp paste and sugar in a large bowl. Using your hands, mix until combined.
- Heat 2 tbsp oil in a large wok over low heat. Add prawns and cook for 2 minutes or until light brown and crunchy; be careful not to overcook prawns as they continue to cook once removed from pan and can go hard. Using a slotted spoon, remove from pan and set aside, reserving oil and wok.
- Add rice mixture to wok. Increase heat to high and cook, stirring, for 4 minutes or until reheated and fragrant. Set aside.
- Wash wok, then place over high heat with remaining 1 tbsp oil. Add eggs, swirl to coat pan and cook for 2 minutes or until just set. Transfer to a chopping board, roll up and slice.
- Serve the delicious Egg Fried Rice with limes, shredded omelette, chillies, eschalots, cucumber, papaya, coriander and caramelised pork.
Cooking Tips
For better result, put the rice on a baking sheet and refrigerate it, uncovered, for 8 to 24 hours, until it is dry enough for you to gently crumble in your hands. Midway through, turn the rice to ensure even drying. Before cooking, return the rice to room temperature.
