So many recipes get egg fried rice wrong – here's how to do it properly

Ingredients

• 1-2 cups of rice
• Eggs (1 egg for every 1 cup of rice)
• Vegetable oil (olive oil is fine)
• Salt
• MSG (optional)

Instructions

Boiled rice

1. Better to use a rice cooker because you can measure the right ratio of rice and water to use.
2. Otherwise, put 1 or 2 small cups of rice in a saucepan.
3. Wash and rinse rice thoroughly using your hands.
4. Fill saucepan with water.
5. A half decent way to measure the correct amount of water is to rest your hand flat on top of the washed rice. If the water is well above your hand then you have too much water. You want to be able to see the top of your hand.
6. Bring to boil on the hob.
7. Once boiled, put heat to the lowest and let it steam for 10 - 15 minutes.
8. Take off heat and let the boiled rice cool down because you want the rice to be cold.

Eggs

1. Beat the living hell out of it.

Egg fried rice

1. Heat up wok with medium heat.
2. Once hot, add 1-2 tablespoons of oil.
3. Add boiled rice and give it a good stir.
4. Add beaten eggs on top of the rice.
5. Keep stirring to mix the egg thoroughly into the rice. Use your spatula to separate the clumped rice.
6. Add salt to flavour and maybe 1tsp of msg (or however strong you like your flavours).
7. Once the egg is cooked, turn the heat up to the max and don't stop stirring for at least a minute or two, making sure not to burn it.

Recipe Notes

I don't normally use the magical MSG flavouring in my fried rice for personal reasons. I do substitute it with the powdered chicken stock. Also, this won't look the same as what you buy from your Chinese takeaway or restaurant as we don't add food colouring in this recipe.