CHINESE EGG-FRIED RICE

gluten free & lactose free

The secret of egg-fried rice is to cook the egg separately. If you add raw egg to the hot rice whilst in the pan, it will simply absorb the egg and become sticky.

 

Serves 2

  • 180g (6 oz) long grain rice
  • 2 tablespoons olive oil
  • 2 eggs, beaten
  • 1 chicken breast, shredded
  • 1 cm (h inch) piece fresh ginger, grated
  • 1 carrot, cut into matchsticks
  • bunch of spring onions, thickly sliced on the diagonal
  • 125g (4 oz) can sliced water chestnuts
  • 60g (2 oz) prawns
  • 1 tablespoon soy sauce

Method

  1. Wash the rice well and cook in boiling water for 15-20 minutes until tender. Drain well.
  2. Heat a little of the oil in a wok or large frying pan. Tip in the beaten eggs and using a chop stick, stir until set. Remove from the wok and set aside.
  3. Heat the remaining oil in the wok and quickly stir-fry the chicken, ginger, and carrot sticks for 5 minutes over a high heat until the chicken is cooked through.
  4. Stir in the spring onions, water chestnuts, cooked rice and egg, mixing well together. Season with soy sauce, continue stir-frying until heated right through and serve.