Classic Egg Fried Rice With Extra Options: The Dumpling Sisters

To celebrate Chinese New Year, The Dumpling Sisters show you how to make egg fried rice, along with a crunchy surprise to go with it.

INGREDIENTS:
200 g Long Grain White Rice
4 tbsp Vegetable Oil
5 Eggs
1 tsp Finely Diced
Ginger
1/2 tsp Salt
1/4 tsp Ground White Pepper
1 tsp Granulated Sugar
1 tsp Light Soy Sauce
1/4 Dark Soy Sauce
2 Spring Onions
80 g Cashew Nuts

STEP 1: COOK RICE
Wash the rice in a medium saucepan in several changes of water until the water almost runs clear. Pour in 350ml boiling water and bring to the boil over a high heat. Cook, uncovered, until the surface is dry and little craters are dotted over it. Reduce the heat to low, cover and cook for a further 10–15 minutes until all the water is absorbed. Fluff up the rice then transfer to a large bowl. Once the rice has cooled, cover and chill overnight.

STEP 2: PREPARE CASHEWS AND EGGS
The next day prepare your cashews for frying for 1-2 minutes in oil until golden brown and toasted. Beat 3 eggs in a bowl along with a pinch of salt and 1 tsp oil. Heat 1 tablespoon oil in the wok over a high heat. Add the beaten eggs, reduce the heat to medium and scramble for 30 seconds until just set. Scoop the softly cooked egg onto a plate and set aside.

STEP 3: ADD OTHER INGREDIENTS
Wipe the wok with kitchen paper and return it to a high heat with 2 tablespoons oil. Fry the ginger until fragrant and add the cooked rice. Use a spatula to spread out the rice and separate the grains. Reduce to a medium heat and stir-fry for a few minutes until the rice is heated through. Add the salt, pepper, sugar and soy sauces and stir-fry for a further minute until the rice is evenly coated with the seasonings.

STEP 4: FINISH AND SERVE
Make a well in the centre of the rice. Add 1 tablespoon oil to the well and crack in the remaining eggs. Quickly beat the eggs then mix them through the rice to coat the grains then stir-fry for 2 minutes until the egg is cooked. Add the previously cooked eggs, three-quarters of the spring onion and cashew nuts if using, and stir-fry for a further minute. The rice is ready when it has dried out and become a golden yellow colour. To check, make another well and leave a few grains of rice in the centre. Perfectly toasty grains will jump up from the wok. Sprinkle with the remaining spring onions and serve.

Why not also try The Dumpling Sisters recipe for sizzling beef stir-fry with Szechuan pepper.