Egg fried rice
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- 375g (12 oz) long grain rice
- 1 medium onion, peeled and chopped
- 3 slices of ginger, 1 chopped finely
- 3 eggs, lightly beaten with 1 tablespoon sesame oil
- 3 tablespoons vegetable oil
- 1 tablespoon light soy sauce
- handful of dried shrimps, soaked in boiling water for 10 minutes and chopped
- 1 clove garlic, finely chopped
- Use pre cooked plain boiled rice
- Rinse the rice in a sieve under cold running water for a few minutes to remove any starch
- Cook in boiling water so it still has a little bite to it (about 10 minutes)
- Rinse with cold water and drain
then with either:
- Heat a wok or frying pan, add the oil
- When hot add the 2 whole slices of ginger and fry for 2 minutes to flavour the oil
- Add the onions, garlic and chopped ginger and fry for 3 minutes
- Add the rice and chopped shrimps and stir-fry until thoroughly heated
- Pour the egg mixture into the rice and stir-fry until the egg is cooked
- Remove the 2 slices of ginger and serve immediately
- Pre-soak some dried shrimp in just boiled water for 15 - 30 minutes to rehydrate, roughly chop and add with the vegetables for a more authentic dish.
- Add finely chopped bacon with the onions and garlic
- Sliced red and green bell peppers for some additional colour
- A few dried red chillies with the onion and garlic if you like it hot!
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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