Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Egg Fried Rice      HT    ACC   Chinese    30mins

Serves 4     Hot  Chi  Grains  Pork  Seafood  Vegetables   Alcohol  Accompaniment  Dairy Free 

 

Ingredients

275g/10oz Long Grain Rice

Salt

3 tbsp Vegetable Oil

4 Eggs

225g/8oz Back Bacon Rashers, cut into strips

3 Carrots, diced

8 Spring Onions, sliced

2 Garlic Cloves, crushed

175g/6oz Frozen Peas

200g/7oz Bean Sprouts

250g/9oz Peeled Prawns

4 tbsp Soy Sauce

4 tbsp Dry Sherry

1 teasp Honey

2 tbsp Sesame Oil

Instructions

 

1. Bring a pan of lightly salted water to the boil, add the rice and 1 teaspoon of vegetable oil. Bring back to the boil, reduce the heat, cover and simmer for 10-15 minutes.

 

2. Meanwhile, heat 1 tablespoon of vegetable oil in a wok or large frying pan. Beat the eggs lightly and pour them into the pan or wok, tipping it to make a thin omelette. Cook over a moderate heat until set, then turn the omelet onto a plate to cool.

 

3. Add the remaining oil to the pan and fry the bacon over a moderate heat until crisp.

 

4. Add the carrots to the bacon, reduce the heat and leave them to sauté gently for 5 minutes then add the spring onions, garlic and petit pois and continue to cook for a few minutes.

 

5. Rinse and drain the bean sprouts and add them to the pan. Turn up the heat, stir-fry them for 1 minute, then add the prawns.

 

6. Drain the rice, slice the omelette into thin strips and add to the wok. Add the soy sauce, sherry and honey to the pan, then add the sesame oil. Mix together thoroughly and stir-fry over a high heat for 5 minutes, or until the mixture is dry. Serve immediately.

 

 

More Pasta, Pulses, Grains, Rice  Recipes  |  What's in Season  |   International Recipes

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 Follow us 

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk