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Egg and Vegetable Fried Rice

Egg and Vegetable Fried Rice

A staple of any chinese meal.  We’ve tried making Egg Fried Rice many times over the years and this is our best veson yet  cooked on the Big Green Egg.  We used frozen peas and sweetcorn or you could use any finely chopped vegetables of your choice and some recipes use bacon.  We’ve chosen to keep this recipe vegetarian.

It is best to cook the rice a day ahead, pop stright in the fridge and leave overnight to dry out.

We read that it was best to use light soy sauce to avoid this discolouring the rice when you cook it.

Cooking surfaces

Wok

BBQ Temperature

200°C

Ingredients

For the Rice

  • 2 tbsp vegetable oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 to 1 and 1/2 cups diced vegetables eg peas, sweetcorn or carrots (frozen or fresh)
  • 2 cups cooked long grain rice (1 cup, uncooked rice)
  • 2 eggs, lightly beaten
  • 3 spring onions, finely chopped

For the Sauce

  • 1 tbsp Mirin
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper

Equipment

Method

To prepare the long grain rice

  1. We cheat and use a rice cooker.  Otherwise to cook the rice, pop one cup long grain rice into a small saucepan with 2 cups of cold water.
  2. Bring to the boil and reduce to a simmer with a lid on the pan the whole time. After about 10 minutes the water will have been absorbed. Do not stir your rice at any point.
  3. Once the water has been absorbed, turn off the heat and leave the pan for 5 minutes with the lid on.
  4. We now need to cool the rice. I line a baking tin with parchment paper, spread aka zhush the rice evenly across the bottom of the tin and the pop rice straight into the fridge and leave it overnight.

You want to cool your rice as fast as possible, rice is one of the leading sources of food poisoning as people leave it at room temp. Cooling it is important to ensure it is as dry as possible when you fry it.

To cook the Egg Fried Rice

  1. Setup your Egg for a direct cook at 180°C with your Eggspander basket.
  2. Preheat your wok.
  3. Add in your oil and very shortly after, your onion and garlic and stir constantly for 30 seconds.
  4. Now add the vegetables and fry for 2 minutes.  If using frozen vegetables, you’re looking for them to defrost and the water to evaporate.
  5. Add the rice and sauce ingredients and cook until the liquid evaporates. You can stir to stop the rice from sticking and break it up if it is a little clumpy.
  6. Move the rice to one side of the wok, pour in the egg to scramble.  Cook it through thoroughly.
  7. Add spring onions, then stir both the egg and the onions through the rice.
  8. Use your Thermapen to make sure your rice is above 63°C before you serve it, it must be thoroughly cooked through.
  9. Best served immediately!
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