Egg Fried Rice - Homemade!

[rhysduck]

So... i've never been much of a fan of rice with my food, especially Chinese (and sometimes currys) due to it 1.) filling me up and 2.) never being very nice so I made my own.

Ingredients:

Spoiler

3 Ladles of Cooked, Cool Rice (any will do, I use Tesco's own Long Grain)
2 Large onions (finely chopped)
3 Eggs (beaten)
Worcestershire Sauce
Dark Soy Sauce
Oil

Method:

Spoiler

1. Heat a wok to a high heat for a minute or so and pop in some oil.
2. Fry off the finely chopped onions to how you like. (I like mine crunchy), place to side in a dish
3. Pop a bit more oil in the wok and place the beaten eggs into the wok and continually stir with a flat ended spatula until the egg is broken up into small pieces and cooked (my egg resembles scrambled egg essentially).
4. More oil again, throw in the rice and continually stir for 2 minutes until the rice is heated through.
5. At the very end of cooking, add 1 desert spoon of W.Sauce and 1 of the Soy Sauce.
6. Serve

How I cook my rice:

Spoiler

1. Measure out required amount of rice
2. Soak for 30mins+ in cold water and drain
3. Cook for 4/5 minutes in boiling water.

The end result is a mound of lightly browned egg fried rice with NO MSG and just oil, eggs, rice and onions!
Picture:

So my question; I use olive oil in most recipes especially this one. I find with this recipe that I need a lot of oil firstly for the egg and then the frying of the rice at the end.. I tend to use enough oil on the rice so that it gives it a good coating so the rice frys well enough in the wok. Otherwise it just goes clumpy
Any alternatives?

 

[rhysduck]

If your wok is non-stick you probably don't need oil to cook the egg.

Well that's what I thought but it sticks... pan to ot or not hot enough? Hmm...

Simple question, exactly how much dry uncooked rice is equivalent to 3 ladles of cooked.

120g my ladle is

Looks good! I follow this one and sometimes add spring onion as well - http://www.bbc.co.uk/food/recipes/eggfriedrice_89260

Spring Onions check! Good idea that, i usually use finely chopped onions as it gives a bit of crunch. Might give that recipe a go though, never thought to use tommies

Thanks for the advice on the oil, shall try something different next time around and see what it's like. Just have a habit of using olive oil for EVERYTHING

Regarding the Soy and W.Sauce; I add it because it gives the rice a tiny bit more flavour (aside the onion and egg) otherwise it's just a bit bland for my liking.

 

[rhysduck]

I find its important to let the rice cool completely before you do the frying, makes a big difference to texture and also helps stop the rice sticking to the pan.

Indeed. I will boil mine in the morning and let it cool, before putting it in the fridge. I have no idea why it works, but it does.

Very much so. It'll get extremely clumpy and stodgy otherwise due to the starch still being "near" the surface of the rice. I hate sticky/stodgy rice, beleive it or not I once would refuse to make rice (and potatoes) due to it always going sticky (or disintegrating in the case of potatoes).