Egg-Fried Rice

Name: Egg-Fried Rice
Yield: Serves 8
Ingredients: white pepper to taste; 6 organic eggs; small amount of chives for garnish; 3 spring onions; 4 tbsp sunflower oil; 400 g jasmine rice (2 cups); 7 cm ginger, peeled and finely julienned; 1 red onion, finely diced; 2 tbsp sesame oil; 1 tsp chilli flakes; 1½ tbsp brown sugar; 1 tbsp salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

Close your eyes, eat this rice out of a bowl with chopsticks and you are transported to ancient lands. It could also be the ultimate comfort food.

Ingredients

400 g jasmine rice (2 cups)
4 tbsp sunflower oil

Main course
Vegetarian

Method

Boil the jasmine rice in plenty of water until al dente, about 9 minutes. Drain and rinse with cold water. Set aside.

Add the vegetable oil to a wok and heat until its surface smokes slightly. Add the red onions and cook until they are golden. Add the julienned ginger and the chilli flakes and fry until the ginger softens, about 4 minutes. Stir in the sesame oil, salt and sugar and cook