Egg fried rice is one of my favourite ‘easy meals’ to make. The cooking doesn’t take much longer than 30 minutes, so it’s a great for eating in the week after a long day at work/uni.
I’ve honestly been obsessed with Asian food, including Chinese and Japanese, for so long. It’s quick, easy and super tasty. Plus shopping in Chinese supermarkets is just so fun and I can get great cheap items, like soy sauce.
To make my fried rice, I started by cooking the rice according to its package instructions.
Whilst it’s cooking, lightly scramble an egg in a frying pan. Remove it once it’s done. Get ready your other ingredients: garlic, ginger, soy sauce, frozen or cooked veggies, cooked prawns or quorn.
Drain the rice and run cold water over it until it until the rice is cool. Carry on draining to make sure there’s no more water in the rice.
Set a frying pan on high heat with a splash of oil. Add the garlic and ginger and fry for 30-60 seconds. Then add the rice and fry for another minute or so. Add the veggies and the prawns or quorn, followed by a splash of soy sauce. Fry for a few more minutes until the soy sauce has all absorbed in and the rice is nice and fried. Add the egg in near the end and break it up.
And bam, done!