I was always a bit rubbish at making egg fried rice until somebody explained to me where I was going wrong. It was simply that I had been adding a raw egg to the rice rather than a lightly cooked one (basically it’s just a super quick omelette, which is then roughly chopped up). From that moment on I had egg fried rice sussed!
Since discovering how to make the perfect egg fried rice (which is great, as fried rice away from home is not often gluten free due to the soy sauce used), I’ve advanced a bit, and now not only will I knock up a sizzling panful to go with a tasty sweet and sour, but I sometimes transform it into a complete meal on its own, by adding lots of other tasty bits and bobs to the rice. The end result varies, dependant on what we have knocking about in our fridge at the time, but thought I would share with you my typical recipe for a gluten free special fried rice, for you to adapt however you like.
It may look like there is a lot going on with the method for this recipe, but there really isn’t, it’s more that I didn’t want to miss anything out. And of course, in time you will just do your own thing anyway and won’t even need to glance at the recipe. I love to pop this together on a Saturday night, when I have time to enjoy the whole cooking process – there is generally a little glass of something chilled on the side, for me to grab and have a little sip as I cook!
The quantity I have noted down would serve 4, however me and Neil do eat way too much, and we don’t leave much in the pan when I pop this together!
Ingredients (Serves 4)
250g *basmati rice (*long grain if you prefer of course)
200g smoked bacon lardons or diced pancetta (I also use ham but bacon gives more flavour)
Bunch of spring onions, roughly chopped
3 garlic cloves, grated or finely chopped
200g button mushrooms, sliced or diced
Red, orange and yellow pepper, diced
3 beaten eggs
½ mug frozen peas
Gluten free soy sauce
Ground black pepper
Preheat oven to 220C/425F/Gas 7/Fan 200C
Put a large pan of water on to boil. Once the water is boiling, add the rice, give it a little stir and turn the heat down to a rapid simmer. The rice will take about 8 minutes to cook – you want to cook it slightly less than you would when you enjoy it as plain rice. Once cooked remove from the heat and drain well. Set to one side.
Pop the diced peppers into an oven proof dish and toss with a little vegetable oil and good twist of black pepper. Bake in a hot oven for about 20 minutes until the peppers are lightly charred. Remove from the oven.
Heat a drop of oil in a small frying pan and add the beaten eggs. Stir the eggs around until they are lightly cooked (looks like a messy omelette) and transfer onto a plate. Allow to cool a little then roughly chop up with a knife and fork.
Boil the kettle and just cover the peas with boiling water.
Heat a large, deep frying pan and add the bacon lardons and cook until golden brown, add the garlic and spring onions and continue to cook for a few minutes longer. Transfer the contents of the pan into a bowl.
Pop the pan back on the heat, add a knob of butter, and a drop of oil (stops the butter burning). Once hot add the mushrooms and fry until they are golden (I like to add a twist of black pepper at this stage) Add the lardons, onion, garlic and peppers into the pan heat through and then add the cooked rice mixing everything together well.
Add a good few splashes of gluten free soy sauce. At this stage check for seasoning and add more soy sauce if you feel it needs it. Your pan should be sizzling away at this stage.
Drain the peas and add to the rice.
Finally add the chopped egg and stir through to ensure you have an even distribution of all the ingredients. Check that the rice is piping hot and serve!
If you are after a basic egg fried rice, simply add about a tablespoon of veg oil to a large frying pan, add the cooked rice a good splash of gf soy sauce, season to taste and add the chopped egg. Again, just ensure piping hot.
I want you to be inspired with recipes I share, but then love it when you go off and do your own thing with them! This particular recipe can be adapted in so many ways, hope you get to pop it together sometime and enjoy prepping it as much as eating it!
*Due to manufactures process rice can sometimes have a ‘may contain’ warning on the pack. Just be mindful of this when grabbing a pack!