Recipe courtesy of Ching-He Huang
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Egg Fried Rice
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 2 tablespoons groundnut oil (peanut)
  • 3 eggs, beaten
  • 14 ounces cooked jasmine rice
  • 3 ripe tomatoes, sliced
  • 3 tablespoons light soy sauce
  • Dash toasted sesame oil
  • Pinch freshly cracked white pepper
  • 1 large spring onion (green), finely sliced

Directions

Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the eggs and scramble for a few minutes, then remove them from the wok, and set side. Wipe down the wok.

Reheat the wok and add the remaining groundnut oil. Add the rice, and stir well to break up the grains. Then, add the tomatoes, and stir-fry for a few minutes.

Return the eggs to the wok, and season with the soy sauce, sesame oil, and white pepper, to taste. Add the spring onions, and mix well. Serve immediately.

Cook's Note

This light vegetarian rice can accompany any strongly flavored dishes. The inspiration behind it comes from the famous 'egg flower' drop soup. I thought I would adapt the ingredients to fried rice instead of soup. In fact, in Beijing the combination of egg and tomato is quite popular, such as in the dish 'Xihongsi chao jidan' - 'Xihong' means 'Western red', 'Chao' means 'stir-fry', and 'Jidan' is 'egg', which means 'Western red (i.e. tomato) stir-fry with egg'. I hope you enjoy!

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