Egg Fried Rice

I first read this method of cooking egg fried rice in Yan Kit's Classic Chinese Cookbook in the early 1980s. I've been using it ever since and it's a success every time. It's also a good way of using up any boiled rice from a previous meal in a very easy, tasty way.

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Ingredients

• 400g (14oz) boiled rice left for 3-4 hours to dry out. Spreading it out flat after cooking will improve this process.
• 2 tbsp peanut (groundnut) oil
• 1 large egg beaten with 1/4 tsp of salt
• 2 spring onions cut into small rounds with the white and green separated
• 2 tsp Thick Soy Sauce

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Preparation

• Heat the oil in a wok or large frying pan.

• Add the white part of the spring onion and stir a couple of times.

• Add the beaten egg and fry for 10 seconds.

• Add the rice and stir so that the egg adheres to it.

• Heat until the rice is warmed through and piping hot.

• Add the green part of the spring onion.

• Add the Soy Sauce and mix into the rice.
  

For variation try using duck eggs instead of hen. Duck eggs are much richer tasting and this intense flavor suits fried rice well. Another thing you can do is to fry some chopped bacon or pancetta and add it to the oil first. Fry until crisp and then add the white of the spring onion and continue the recipe from there. Adding bacon flavors the oil and ultimately the rice. Bacon and egg are a classic combo, so I'd recommend cooking it this way.

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