I spent six months in China and did not see ‘special fried rice’ once. This of course was because I did not travel to the south eat of the country, home of the Cantonese cuisine that is so well know in the West. Very occasionally, I would see egg fried rice on offer in a restaurant. Sometimes it was nice for a change from steamed rice. There was one particular restaurant a friend and I went to in Beijing that made a beautiful version of the dish. I’ve been thinking about making it at home for a while now. I picked up some pork at the market that I wanted to turn into seet and sour pork. This would be perfectly accompanied by egg fried rice, so the decision was made. I didn’t regret it. Egg fried rice is super simple to make. It’s a little bit more exciting than steamed, but not the crazy amount of flavours that you get in ‘special fried rice’.
Serves 2 as a side
Heat a wok or large frying pan on a hot heat. When the pan is hot, add the oil, then the whites of the onion, toss in the pan and add the rice. Toss in the pan and add the salt and green parts of the onions. Push the rice mix to the edges of the pan and crack the egg into the middle and break it up with chopsticks. Cook the egg, mixing till it’s scrambled then mix in the rice. Season with salt and soy sauce, and cook til it reaches the desired colour. Transfer to a serving dish. Serve with a selection of meat and/or vegetable dishes.