Eleanor's Vegetable Egg Fried Rice
Fried rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. Fried rice can be seen across all Asian countries and is a very important component of traditional Asian cuisines but it is known for being a traditional Chinese dish. Fried rice comes from several properties in Chinese culture, who don't like cold tasting food and the desire to use all remaining ingredients that had not been eaten. Leftover rice is generally used because the moisture in fresh rice will cause it to steam instead of fry. Almost any kind of vegetable can be used and the flexibility of the dish is one of the reasons why it is so popular in so many places. Most Asian countries offer different versions of fried rice such as South East Asian countries Indonesia and Thailand have their own variations. The dish is so widely accepted that most non-Chinese restaurants also offer fried rice on their menu.
Regional cuisines will have an influence upon the dish, as there are different styles that contribute to Chinese cuisine including: Cantonese, Shandong, Jiangsu and Szechuan cuisine. All these different cuisines are distinct from each other due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. As one cuisine may favour a particular cooking method or based upon the raw materials and ingredients used the dishes created shall differ. Meaning different region may use different ingredients in the fried rice as one style may favour the use of lots of garlic and shallots over chilli and spices.
- 150g plain white rice
- 75g Frozen or fresh peas
- 1 carrot
- 1 onion
- 2-3 tbsp vegetable oil
- 1 vegetable stock cube
- 1 egg
- 1-2 tbsp soy sauce (optional)
Level of difficulty Easy
Preparation time 20mins
Cooking time 5mins
Cost Budget Friendly
Wash the rice before use with cold water.
Add the rice in a saucepan with the vegetable stock cube (twice as much water to volume of rice) and bring to the boil.
Chop and dice all vegetables.
Cover the rice with foil and leave to simmer on a low heat for 10-15 minutes. Make sure you are checking the rice regularly, if you believe it is starting to stick and dry out add a table spoon of water.
Preheat the oil in a wok, add the rice, egg and vegetables together and cook until the rice begins to brown.
You can add any vegetables in the rice and other sauces if desired.
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