Friday, 10 July 2015

British Lion Egg Fried Rice Recipe with Additional Egg Allergy Information

This week I have for you another recipe, this time it is the classic that is egg fried rice. It is perfect either on its own or with chips and curry sauce. The kind people from the British Lion Egg Company asked me if I would like to collaborate with them to create an egg based recipe, and upon asking my family which they thought would be best, my egg fried rice won outright. So hopefully you will enjoy it just as much as they do! It is important when cooking with eggs that you be very careful, ensure that they are stored appropriately and within date, use your judgement and if the egg doesn't look or smell right, then there is probably something up. For more information check out the following link.
Egg Allergy

You Will Need

1) 200g White Rice
2) 400ml Water
3) ¾ Tablespoon of Bouillon
4) 3 Eggs
5) Sesame Oil

1) Wash rice thoroughly in cold water and drain.
2) Cook rice in 400ml of water and bring to the boil, once it it boiled add the bouillon or stock, cover and  simmer for twenty minutes.
3) After twenty minutes or until all of the water has been absorbed, take the pan off the heat, fluff it with a fork and leave to stand for several minutes.
4) Crack three whole eggs into a bowl with a good helping of sesame oil (about one and a half tablespoons). Whisk the eggs and oil  until combined.
5) Add another tablespoon and a half of sesame oil to the pan and ensure it is coating the pan.
6) Empty the rice into the pan and fry it off for a minute.
7) Pour in the egg and oil mixture, but do not stir it! Instead allow it to cook as though it is an omelette.
8) When the bottom of the egg has cooked and taken in an omelette consistency, then begin to break it up into smaller pieces ad you would with scrambled egg.
9) Ensure that all of the egg is cooked.
10) Empty the contents of the pan onto a plate and serve with soy sauce.

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