Updated 7th September 2021
I’d always been a bit rubbish at making egg fried rice until somebody explained to me where I’d been going wrong. It was simply that I’d been adding raw beaten egg rather than cooked. Lightly frying the beaten egg, before adding it to the rice prevents the rice from becoming stodgy. Since perfecting egg fried rice, I now not only make it as a ‘side’ but sometimes jazz it up with lots of other tasty bits and bobs to transform it into a special fried rice which makes a very yummy and satisfying meal!