Uncle Roger's Egg Fried Rice

Uncle Ho’s Egg Fried Rice

Uncle Ho’s Egg Fried Rice

There has been much buzz over the simple and delicious Egg Fried Rice that I had to put up my simple Egg Fried Rice Recipe for all to follow as well. I am no Uncle Roger, so I cook it the way I know how and the way I know that will bring about the flavour of the dish.

I don’t use MSG (Many Sick Gourmands) in my cooking simply because if you use good ingredients, you already have the flavour embedded in the items that you use. In this recipe, I have 8 medium sized grey prawns, half a chicken breast, one length of Chinese blood sausage (my favourite), garlic, small onions, sesame seed oil and my favourite premium Lee Kum Kee light soya sauce.

And since this is all about the egg, I loaded four large eggs into the dish just so that I could see the colour of the eggs when I fried it up. It’s not as flamboyant as some other Uncle’s Egg Fried Rice, but I think my version is just as solid.

Recipe

Ingredients

1 cup of cooked rice (the rice could be left overnight in the fridge, or if you are in a hurry, you can also cook it and just throw it in) – Of course the texture is very different. No right or wrong.

4 large eggs (each weighing in at 55grams at least) – I use all the egg in my recipe just so that I could see the yellow in my Egg Fried Rice.

1 length of Chinese Blood Sausage (aka lup cheong) – this is an all time favourite ingredient for fried rice which I find a lot of folks don’t really use these days. Especially the Zi Char stall, they really sting on ingredients I feel. Remember to slice them thinly.

8 Medium Sized Grey Prawns (Fried Rice must have prawns, especially grey prawns. Again I cite the example of the Zi Char stall, and their minuscule prawn bits) – since this is for family, I whack the prawns, but rough cut them so that you can see how big they are when you’re eating them.

Half of a Chicken Breast (rough slice into chunks) – chicken breast is best for this dish. This serving of Egg Fried Rice can feed 4 persons.

4 cloves of garlic (minced fine) – the more garlic you add, the tastier the dish

2 small onions (minced fine) – same for the onions, but I only needed two for this recipe.

1 tablespoon of sesame seed oil (this adds to the fragrance of the dish)

2 tablespoons of premium Lee Kum Kee light soya sauce (my all time favourite condiment)

Method

  1. Add some olive oil into the wok – yes, I use olive oil like Jamie Oliver. Heat the wok until slightly smoky and then lower the heat. Add garlic and onions to stir fry, be careful not to burn the fine ingredients.
  2. Once fragrant, add the eggs to fry. You can break up the eggs at this point into bits or you can let it cook and congeal a little before you break it up. Up to you.
  3. Add the chicken breast pieces, prawns, and Chinese sausage slices to continue to stir fry. You can turn the heat up a little. Make sure the ingredients are cooked before adding in the cooked rice.
  4. Once the colour changes for the ingredients in the wok, add the cooked rice and continue to stir fry. If you used overnight night, the cooking will be easier. If you used just-cooked rice, it would be moist and may stick to the wok. The choice is yours. If you’re spoilt for time, just do this method.
  5. Add the sesame seed oil and light soya sauce and continue to stir fry. If you like, you can also add a little white pepper. Otherwise it is not necessary (some kids like mine can be quite picky if it is peppery).
  6. Again, you can add lots of spring onions if you like (I love spring onions, but my kid hates it, so I usually leave out the spring onions). Getting your child to eat their dinner is more important!

Bon Appetit!