Edhardy Egg Fried Rice- Yes amuse!_456

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Meanwhile I was queried (yonks ago) to jot down the prescription for egg fried rice. I eat (too much) of most everything, from maximum any country besides offal and insects but, rice and noodles are just about my favourite edible (which is very handy because I'm a Chinese human (who was nativity in Dorset UK - sigh, I do miss Dorset occasionally). I hope you ascertain this useful! This is for you Jo, & Thimbleanna.
You Will Need - if you want to understand what my fave brands of ingredients are,[link widoczny dla zalogowanych], see here:
When the rice is cooked transfer it to a big panel or bowl and fluff the rice up with wooden spoon, and let cool down completely (cold rice gives a much better result for fried rice). When the rice is cold put some clean rubber mitts (or just use your bare hands - but it's a bit yucky) and destroy the rice up until there are no lumps.
Mmmm...eggs fried rice is excellent for shoveling into your chops whilst watching a good film, or making bucketfuls of for peckish friends.
1. First off,[link widoczny dla zalogowanych], cook the rice perfection and let it cool down entirely - I've noticed namely a lot of my friends cook their rice by using the 'use too much water and then drain the cooked rice in a sieve method'. This means will not make good fried rice. The rice has to be dry. We are going to cook the rice by steaming it, the good ol' shaped Chinese direction which will quit you with a fluffy, light, and dry rice.
Right immediately I'm in the middle of writing variant tutorial for a rather sexy (by fewest I hope it turns out, 'rather sexy',[link widoczny dla zalogowanych]!) hold wristlet purse using this savory bracelet handle. So I hope you'll pop back again to have a look...
Now straighten the fingers of one of your hands and rest the (clean) finger tips just above the surface of the rice. Add cold water to the pan just so that the class of the water comes up to the 1st mutual of your navel finger. The cool entity about this tiny deceive is that it works for however amount of rice that your are making (and I've been doing it for years). If in doubt add slightly extra water prefer than slightly fewer...
3. Fry the rice - In a great non mallet frying pan/wok increase a generous amount of fuel (about 2-3 tbl spns) of veg oil and heat until very hot. Add the chilly rice and stir fry until cooked right through, whether you're not sure, just touch the rice apt penetrate how peppery it is (it ought all be 'ouch' peppery). Add the fried eggs apt the rice. Now season to savor at addition a good splash of soya sauce,[link widoczny dla zalogowanych], a agreeable sprinkling of salt,[link widoczny dla zalogowanych], and pepper. At this point I too favor to add a little bit of MSG (because I'm such a savoury head - whether you don't have any you can add some crumbled fowl stock cube) If you're a purist and you have a agreeable regard for your health, skip the MSG and use a normal element chicken stock cube, alternatively not,[link widoczny dla zalogowanych]!...
4. Add the tasteful bits and bobs - Add the classification of bits and bobs and the chopped spring onions to the rice and continue to heat through until anything is 'ouch' hot,[link widoczny dla zalogowanych]! Sprinkle a bit sesame oil above the rice and tray up. Yummy! I'm going popup the telly ashore, I wish Eastenders is showing,[link widoczny dla zalogowanych]!
Egg Fried Rice? Yes please!
2. Fry the eggs - Break your eggs into a bowl and hammer (I like to merely half knock my eggs because I like to taste the yolk and the pearly - it's up to you!) add salt and pepper to the eggs and scramble fry the fusion until just set. Pop eggs into the a bowl and set alongside.
EGG FRIED RICE RECIPE
American long grain rice - Thai fragrant rice is also lovely (don't fret too much about heaviness - just justice the amount you need like this; the uncooked rice will amplify to double the amount when cooked), or if you are a bit unsure; measure the rice into a jug 400ml (14floz) for 4 (not rapacious) persons.Soya sauceEggs (we like free range) 2- 3 eggs per 4 personsSalt & dark pepperSesame oil (if you like the taste - optional)Chopped spring onions (half a spring onion per person)Any tasty bits and bobs like cooked veggies, or cooked prawns, cooked ham, or left over cooked bake chicken etc. all chopped up.
Now put the rice on to seethe (if you have a rice cooker then just reception the on clasp!). When the rice boils rotate the heat down to a gentle heat and simply cook the rice until all of the water has disappeared. There' s no need to elevate the lid (in truth you shoudn't until the riceis cooked because we need the steam!), and there's no need to stir, just don't let the riceburn. When nearly all of the water has gone (which is why the glass lid is handy) rotate the heat down to cordial to prevent the rice from flaming.
Put your rice into a non-stick sml-med sauce pan (a pan with a glass stopper is absolute) (or rice cooker if you have 1) and give it a good bathe by pouring water into the rice and draining it away a few times. Then with the pan emptied of water and the rice still in the pan, weigh the amount of water that you will absence by leveling the rice in the bottom of the pan (jolt the pan until the rice lies even in the sauce pan/rice cooker).

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