Egg fried rice is rather a simple dish and I'm not looking to set the world on fire here but I think it's something easily overlooked yet great to cook when you're having a bit of a kitchen raid. I did think it would be nice to drizzle a spicy sauce over the top for a bit of oomph although this is optional. I would suggest you serve it with some saucy chicken wings though as it's great to mix any leftover sauce in with the rice.
Serves 2 (a side may be needed) or 1 if you’re famished
Hands-on Time10 minutes
Cooking Time 22 minutes
200g Short grain or sushi rice
100g Peas (frozen)
Knob of Unsalted butter
1-2 Eggs (medium)
2 tsp Gochujang (optional)
2 tsp Mirin (optional)
1 tsp Soy sauce (optional)
2 tsp Lemon juice (optional)
Rinse the rice under a running tap until the water runs clear.
Add the rice to the saucepan followed by the water, salt, and frozen peas.
Put the pan over a high heat until the water is bubbling.
Turn the heat down to the lowest it will go. Cover the pan with a lid and leave to cook for 18 minutes.
Once the time is up remove the lid and leave the rice to cool.
Place the frying pan over a medium heat and add the butter.
Once the butter has stopped foaming, add the eggs.
Stir them with a spatula whilst they cook so they sort of scramble.
When the eggs are no longer runny add the rice.
Continue to stir the rice and eggs for 2 minutes before serving.
If you want to make the sauce combine the gochu, mirin, soy sauce, and lemon juice in a bowl before drizzling over the rice.