huffingtonpost - 30 days ago

A plate of egg fried riceI like to think of myself as something of an accomplished home cook. I present dinners to my partner like a dog who has found an incredible tree branch. Basically, I think I nail everything that I try and I’m proud that I can usually whip up something tasty from just a few cupboard staples.That being said, for the longest time, egg fried rice has always been my Everest. I know, it sounds strange. However, I am originally from Liverpool which is home to Europe’s oldest Chinese community and growing up, our chippies were always hybrid with Chinese cuisine.I have both a nostalgic relationship with Chinese cuisine and equally feel intimidated by cooking a lot of it because I grew up eating such delicious, authentic foods.This year though, I knew I had to tackle the delectable dream that is egg fried rice.It turns out that egg fried rice recipes are incredibly simpleFirst, you just need leftover rice or, if you don’t have that to hand, cook rice as you normally would and lay it out flat on a baking sheet to steam-dry. The experts at Red House Spice recommend using Jasmine rice.Then, if cooking for two people you’ll need:2 eggsSoy sauceSpring onionsFinely chopped garlicNeutral cooking oil such as rapeseed or vegetable oil Now, you just need to scramble your eggs as you normally would in a wok or whichever pan you’d usually use for stir-fry. Then, fry your garlic until it is brown and add in your rice, stirring and tossing it to ensure it cooks evenly.Then, and I cannot believe how simple this is, just add your scrambled egg and mix it in. That’s it. WHY was I so sure it would be more complicated than this?!From there, you can add your own preferences. I personally add spring onions, a fair bit of soy sauce and a splash of sesame oil before mixing it all together evenly and serving while it’s piping hot.My new problem is I can’t stop cooking it... Related...So THAT s Why Restaurant Rice Is So Much BetterCooking Oil Can Make Or Break Your Dish, Here s How To Pick The Right OneThis Common Cooking Advice Is Ruining Your Pasta, Chefs Warn

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