My dad was brilliant at cooking Chinese food. Dad would make a huge feast for dinner and we would all enjoy this meal. Even my brother Piers, who was a fussy eater, loved Dad’s Chinese dinners. My dad would make sweet and sour pork, ribs, egg fried rice, prawn crackers and green tea. He would lay all the food on the table and we would help ourselves.
It was times like these I felt blessed to have a father that cooked and food on our table. Although I loved our Saturday night Chinese feast I don’t tend to make as much food as my dad. My husband Howard and son Ted I don’t think would eat as much as we did back then. I have made a couple of my father’s Chinese recipes but I have never made egg fried rice before. Therefore I thought I would give it a try and it was so yummy I had to share my recipe with you.
Do you eat Chinese and if so, what’s your favourite dish? Let me know in the comments below and please don’t forget to like, comment and subscribe.
- Sharp knife
- Chopping board
- Frying pan
- Stirring spoon or wooden spoon
- Eggs x 4
- Prawns x 500g
- Brown rice x 300g
- Bone broth or chicken stock x 600mls
- Miso paste or soya sauce x 2 tbsps
- Spring onions x 1 bunch
- Garlic x 2 – 4 cloves
- Carrot x 1 large
- Bamboo shoots x 1 tin 240g
- Red pepper x 1
- Salt and pepper to taste
- To start the meal rinse the rice with water twice through the sieve.
- Put the rice into the saucepan and pour enough bone broth or chicken stock to cover it and then about 2 centimetres above that.
- You may need more water than I have suggested above, so add the 250mls then if you need more add it.
- Put the miso paste in at the point too.
- Add in salt and pepper to your taste.
- Turn the heat back up and bring all the ingredients to the boil.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Go back to the rice and if there is a little bit of broth or stock in the saucepan with the rice, turn the heat up and start to stir it until all the broth or stock disappears.
- Set the rice to one side.
- Cut the tops and tails from the spring onions and slice into half centimetre pieces.
- Peel the garlic and slice thinly.
- Next peel the carrot and cut it in half.
- Slice the carrot lengthways and then cut the carrot into batons.
- Cut the top from the pepper and remove the core and the green stalk.
- Slice the flesh of the pepper and set these vegetables aside.
- Open the tin of bamboo shoot and drain the excess water.
- Now put a large frying pan or wok onto a high heat and add oil to the base of the pan.
- Wait for the pan to heat up.
- When the pan is hot add in the spring onions and fry until they start to soften.
- Once they are soft add in the garlic and fry for a further few minutes.
- Put the carrots, bamboo shoots and pepper into the frying pan.
- Fry these ingredients for another 2 – 5 minutes depending on how crunchy you like your veggies.
- Remove the vegetables from the pan and put them into the bowl.
- Put the pan back on the heat and add more oil to the base.
- Let the pan heat up again.
- Crack the eggs into the cup and scramble with the fork.
- Once the pan is hot add in the eggs and scramble until they start to harden.
- Then add in the rice and mix these ingredients together.
- Finally add in the vegetables and mix everything together.
- Remove from the heat and serve.
- Then enjoy.
Prawn Egg Fried Rice was a big hit in our house. The plates were clean and ready to go back in the cupboard by the end of the meal. (Only joking!) It was great dish to serve my family. Sadly the ingredients in this meal are not freezable so I couldn’t make double for the freezer. You can eat the stir fry as leftovers but it’s best to eat it within 1 – 2 days of cooking it. Personally I think it’s much better served straight from pan to bowl. However you decide to eat this dish, as always, please enjoy. Thank you xxx