Seasonal local food recipe No.367 – Egg fried rice

This is an old favourite from Ken Hom‘s classic Hot Wok, using the cucumber from this week’s veg boxes.

Serves 2-4

Preparation time: 10 minutes
Cooking time: 12-15 minutes

Cooked rice – see below
2 eggs, beaten
2 tsp sesame oil
1/2 tsp salt
2 tbsp groundnut oil
225g onions, coarsely chopped
2 tsp salt
1/2 tsp freshly ground black pepper
175g cucumber, peeled, seeded and diced
100g fresh or frozen sweetcorn kernels
1 tsp chilli oil

Combine the eggs with the sesame oil. Heat a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is hot and slightly smoking, add the onions, salt and pepper and stir fry for 2 minutes. Then add the beaten eggs and stir-fry for 1 minute. Add the cooked rice and continue to stir-fry for 3 minutes. Finally add the cucumber, sweetcorn and chilli oil and continue to stir-fry for 5 minutes. Turn on to a warm platter and serve hot or cold as a rice salad.

Enough rice to fill l measuring jug to 400 ml level
600 ml water
Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.  Drain the rice and put it into a heavy pan with the water and bring it to the boil.  Continue boiling until most of the surface liquid has evaporated, about 15 minutes. The surface of the rice should have small indentations like pitted craters.

At this point, cover the pot with a very tight-fitting lid, turn the heat down to as low as possible and let the rice cook undisturbed for 15 minutes. Allow to cool thoroughly and then put it in the fridge for at least 2 hours.

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