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Friday, February 18, 2011

Chinese fried rice with egg

The Chinese fried rice is the typical reverse of a risotto - first it's boiled, then fried. Adding egg while tossing it around a wok gives it a nice hearty taste and consistency. We topped it with a few bacon slices and freshly chopped chives. Basic and warming.

Ingredients (serves 2):
  • 100 g rice (or 1 cup)
  • 1 egg, lightly beaten
  • salt and pepper
  • 6 bacon slices
  • 15 g chives (a handful)
  • 2-3 tablespoons sesame oil

First, boil the rice according to package instructions. 

Also fry the bacon, making sure the slices have enough space to prevent sticking:

Chop the chives:

Heat the oil in a wok, then add the boiled and drained rice:

Keep stirring to coat every grain with oil and keep stir-frying for 3-4 minutes. Then, add the egg and continue stirring for another 3-4 minutes:

Season with salt and pepper and arrange it on two plates:

Top each plate with three bacon slices and half the chives. It's ready, dig in!

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