I've pondered long and hard what recipe or Asian food I shall blog about. After much thought, I decided to share with you the humble "Egg Fried Rice". Why the Egg Fried Rice, you might ask?
This is my version of the no-frills Egg Fried Rice. Super simple and serves 2 persons.
- 2 cups / rice bowls cold cooked rice
- 2 eggs, lightly beaten
- 4 shallots (thinly sliced)
- 1 ½ tsp light soy sauce
- salt and pepper to taste
- Chopped spring onions, sliced cucumbers and tomatoes
Heat one to two tablespoons oil in a wok and fry shallots till fragrant and light brown. Remove fried shallots.
Whilst oil is still hot, add the rice and stir-fry well. Pour in seasoning and continue to stir-fry for about 3 minutes. Pour in eggs and fry until properly cooked. The rice should be coated and yellowish-brown in colour.
Sprinkle the fried shallots over the rice.
Dish out and serve with garnishing.