Very special egg fried rice

I made this to accompany slow-cooked star anise beef, and as the ingredients were odd bits and bobs from the fridge. Well it was brilliant and did not really need the beef after all.

It had an almost lemony taste, which I guess was the high amount of pickled items used.

Very special egg fried rice

Very special egg fried rice and star anise beef
Servings:	Serves 2
Calories per serving:	508
Ready in:	30 minutes
Prep. time:	20 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Forget the take-away. 5/5 This beats it every time. Paul R Smith

Mise en place

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 350ml cooked and drained boiled rice from 1 cup of basmati rice
• 2 tablespoons peanut oil
• 1 onion, peeled and sliced
• 2 heaped tablespoons finely chopped ginger root - I used bottled from the fridge as it keeps so well
• 3 cloves garlic, crushed
• ½ cup dried shrimp, soaked in just boiled water for 15 minutes, drained and chopped
• 1 large pickled chili, chopped, with some seeds and a little vinegar, (pictured)
• 2 pickled roast red peppers, chopped with some of the vinegar, (pictured)
• 2 sun-dried tomatoes in oil, chopped, with a little of the oil, (pictured)
• 4 spring onions, chopped on the diagonal
• 2 free range eggs, whisked with 2 teaspoons of sesame oil
• 1 tablespoon light soy sauce

Method

1. Heat the oil in a wok and fry the onion, ginger and garlic on a high heat for 3 minutes
2. Stir in the rice and mix well
3. Add the chopped shrimp, peppers, tomatoes and chillies, mix well, reduce the heat and and cook until the rice is heated. About 4 minutes if the rice was cold
4. Make a well in the rice and add the egg mixture, stir to cook evenly and then mix to distribute
5. Add the soy sauce and spring onions, stir well and serve

Variations

Fry a little chopped bacon with the garlic.

Try a little sliced Chinese sausage instead of the bacon.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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