Garlic and egg-fried rice

Garlic and egg-fried rice

By
From
Chinese Unchopped
Serves
2
Prep
10 mins
Cooking time
5 mins
Photographer
Martin Poole

In my opinion, every stir-frying lesson should start with this, the Chinese version of the omelette challenge, that classic test of the French kitchen. This dish is a real test of your control of heat or wok hei – if the wok is not hot enough, the egg will stick to the bottom, while too hot and the food is bound to burn, leaving you with a mountain of speckled rice with bits of crunchy egg in between. Lastly, if you combine your ingredients in the wrong order you’ll end up with a rice omelette. No pressure though, right? Still, master this and you’ll have picked up some key skills that will serve you well on your Chinese cookery journey.

Ingredients

Quantity Ingredient
2 small garlic cloves
100g chinese chives, (optional)
1 spring onion
250g Simple boiled/steamed rice, cooled
1 1/2 tablespoons vegetable oil or garlic oil
1 egg
80g petit pois

The sauce

Quantity Ingredient
1-2 tablespoons light soy sauce
1 teaspoon sesame oil
freshly ground black pepper, to taste

Method

  1. Finely slice the garlic and finely chop the Chinese chives. Slice the spring onion into rings.
  2. Put the cooked rice in a small bowl and run a spoon through the grains to separate them as much as possible. (This will help when you add the rice to the dish later.)
  3. BUILD YOUR WOK CLOCK: place your egg at 12 o’clock, then arrange the garlic, chives, rice, peas, sauce ingredients and spring onions clockwise around the plate.
  4. Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot, then crack the egg into the wok. Carefully fold the white of the egg with a spatula so as not to burn it, trying not to break the yolk as you go. Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut into the white with your spatula, creating pieces.
  5. Now push the egg to one side of the wok to allow space for your rice, add another ½ tablespoon of vegetable oil and bring it to a high heat. (You may also remove the egg from the pan if you feel more comfortable or have a small wok and need the space.) Once smoking-hot, add the garlic and Chinese chives, and stir-fry for 10–20 seconds.
  6. Add the rice to the wok, keeping a high heat, and mix well, trying to separate the rice grains so as to remove any large clumps. Once the rice is well mixed, add the peas and continue to stir-fry for 1 minute.
  7. Pour the soy sauce over the rice and stir-fry until the rice has absorbed all the soy sauce and become drier, about 1 minute. Once the grains of rice are ‘jumping’ around the bottom of your wok, the rice is ready. (We call this ‘dancing rice’ in the school.)
  8. Add the sesame oil and mix together well, then season with black pepper to taste. Spoon into a large bowl and scatter over the spring onion to finish.

Swapsies:

  • Can’t find Chinese chives? Use garlic shoots, wild garlic or regular chives instead.

Tip:

  • To make garlic oil at home, take 200ml vegetable oil, place a whole bulb of garlic in it and bring it to a low-medium heat in a saucepan. Simmer for 10 minutes or until you get an intense garlicky aroma. Transfer to a sealed container and store for up to 3 weeks.
Tags:
Chinese
School of Wok
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