When I was young, the girls did domestic science (a.k.a. home economics) and the boys did woodwork (a.k.a. kindling wood production) and success was carrying home a wicker basket with a bowl of brown stew for the dogs dinner. Today, they all do design and technology and the result is egg fried rice. This is progress. In all my time in shared houses and student accommodation I don't think I ate a single thing that had been the object of a domestic science lesson. But I think my children can do egg fried rice.
Ingredients
1 to 2 lb (500 to 900 gm) of Plain Boiled Rice
4 eggs
1 or 2 bunches of Spring Onions
Oil for frying
Equipment
Wok or large frying pan
Method
Chop the onions, including a reasonable amount of the green bits and fry lightly in the wok. Crack the eggs into a bowl and fork the yolk and the white together, but don't get too hot and sweaty in the process. Add the eggs to the wok and lightly scramble them by letting the form a crust then forking them around a bit, this takes two/three minutes. Add the rice by the ladle full and combine it with the eggs. Keep everything moving for about five minutes, then serve.
Comment
Make sure that the rice is not soggy, leftover rice works well for this.
Page Created: 15th July 2001