Don’t you hate those blog post recipes where you have to trawl through the writers life story and inane ramblings to get to the good stuff? Yeah, me too. All you need to know about this recipe is that it takes next to no time at all (especially if you prepare the sauce in advance) and it has saved me a ton of money on nights where I needed that Chinese takeaway taste or I wanted to stay on plan. You might have to buy things for this recipe but once you have them it makes for a budget friendly, super easy meal.
Egg Fried Rice
Rice. Either basmati or long grain. Cook it the day before for optimum results. Seriously, do this. Yes, it’s a bit of planning but it takes 10 mins and will make or break your fried rice game.
half a tsp of salt
half a tsp of MSG. Some bad press about MSG. I wouldn’t eat it everyday but I like the flavour and it does make a world of difference. If you are against it then just use a little extra salt. You can purchase it for very little money at your local Chinese supermarket. I shop at Janson Hong which I believe has an online shop too.
A slug of dark soy sauce. Dark is richer and the amount you use is really down to personal preference
1 egg (or 2 if you are hungry)
Peas/beansprouts if you want to add some veg.
Take your day old rice out of the fridge around half hour before using it and tip into a mixing bowl. Add the soy sauce, MSG and salt and mix the rice well. Set it aside.
Beat your egg/s in a bowl, I like to add a pinch of MSG to my egg, again, you can use salt if you prefer.
Fry your egg in your wok or large pan. You don’t really want an omelette so break it up as it cooks. Add the veg if you are adding it. Once the veg is hot and the egg is set, chuck the rice into the wok too. Keep it moving so that it doesn’t stick and cook for around 5 minutes. You will know when the rice is hot enough because the individual grains kind of move a little bit like maggots. If anyone has a better analogy then let me know! That is what they look like though!
Anyway, that’s it. It’s so easy and obviously you can add meat and extra veg if you want to turn it from a side dish into something a bit more substantial.
Sticky Sesame Pork
6 Tbsp Honey
2 cloves of garlic (or you could use puree or the jarred stuff) smushed or finely chopped
2 tbsp Chinese rice wine vinegar (white wine vinegar will work if you have this instead)
4tbsp Brown Sugar
4 Tbsp Dark Soy Sauce
Mix everything in a bowl except the spring onions and the meat together. Chop the pork into bite sized chunks, I use Pork belly strips because they are cheap and full of flavour. Fry it. Once the pork is cooked pour over the sauce mix, lower the heat and stir. It will need just a few minutes to cook down into that sticky loveliness you are craving. Serve over egg fried rice and top with a sprinkle of sesame seeds and sliced spring onion.