Many people have different methods of making egg fried rice, such as making a thin omelette and then shredding it to add to the rice, or cooking the egg first and then adding the rice. I like all my grains of rice to be coated with the egg, so I whisk up the egg and then add it while stir-frying the rice.
You can use almost any vegetable you have that needs using up. What I have set out below is just what I used in the picture, but shredded cabbage, fine green beans, peppers, or even broccoli (steamed till al dente first) work very well. Whatever you have lying around, really. Just add the vegetables that take a little longer to cook first.
Egg Fried Rice
200gr cold leftover rice
2 eggs, beaten in a bowl
2 cloves garlic, minced
1" ginger, chopped finely
2 red chillis, chopped finely (optional)200gr leftover meat, such as roasted chicken or pork. Alternatively, raw chicken or prawns can be used
A handful of frozen peas
2 spring onions, sliced on the diagonal
1 carrot, diced
A handful of cherry tomatoes, halved
A few sprigs of coriander
3 tbsp light soy sauce
2 tbsp Chinese rice wine
3 tbsp vegetable oil
Heat the wok or a non-stick frying pan (must be non-stick or you'll have a miserable mess) until nearly smoking, then add the oil until it shimmers. Add the garlic, ginger and chilli and stir-fry briskly, taking care not to let it burn. Add the carrot, then add the rice, breaking up any clumps with wet hands. Then add the peas, the rice wine and the soy sauce. Stir fry briskly on a high heat and then add the cherry tomatoes. Lastly, the egg is poured in. Stir fry only until the egg has just set and take off the heat immediately. Add the spring onion and the coriander, and serve.
For any already cooked meat or prawns, add this just before the egg so that it just heats through. For any raw meat, brown in the oil before the garlic, ginger and chilli and remove; add it back in when stir-frying the rice before the egg goes in, to cook it through.
Chilli oil or chilli sauce complement egg fried rice perfectly.