Egg Fried Rice With Egg Net
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4-6 people
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500g/1.1lbs cooked long grain rice (ideally cooked the day before) or 2x250g packs SunRice Microwave In Bag long grain rice
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1 teaspoon salt
- 1 teaspoon chicken stock powder
- 1 teaspoon sesame oil
- 1 teaspoon ground white pepper
- 2 eggs, beaten well for egg net
- 2 eggs, beaten well for fried rice omelette
- Oil for frying
- 1 onion, peeled and diced
- 1 cup/150g/5ozs. finely diced carrot (around 1 carrot)
- 1 cup/150g/5ozs. peas
- 200g/7ozs. ham (I use ham steaks)
This recipe is best made with all ingredients already whisked and chopped up (mise en place).
Step 1 - Place the rice in a large bowl and break up any lumps with a spoon. Add the salt, chicken stock powder, sesame oil and white pepper and stir to coat all over. Set aside.
Step 2 - I fry the eggnet first because the frypan is cleanest. Whisk 2 eggs together until smooth and then pass through a sieve. Place this in a piping bag but don't snip the tip yet. Heat a non-stick frypan on medium high heat and snip a small hole off the tip. Quickly pipe a hatch pattern on the frying pan and allow to cook for 1-2 minutes. Slide out of the frypan (you don't need to flip it over) onto a plate and allow to cool so that is easier to handle.
Step 3 - Add a bit more oil in the pan and pour the second lot of beaten eggs in the pan and make an omelette turning it over. Remove from the pan and place on a chopping board to cut up when it's a bit cooler.
Step 4 - Add oil to frying pan and sauté onions until softened. Add carrots and continue to cook until carrots are tender. Then turn heat up to high and add the peas and ham and cook for a minute or two. Then add the seasoned rice and a bit more oil and toss gently to combine. While it is frying chop up the egg omelette and add this to the pan. Cook until rice is cooked through and season with more salt and pepper if needed.
Step 5 - Take the eggnet and place it in a rice bowl or a small bowl. Spoon in the rice into the bowl reaching the top (it's easiest to do this once it has cooled for 15 minutes or so but will still work on hot rice). Press it down firmly-this is key to it releasing from the bowl. Fold over any edges back onto the rice so that it becomes a neat little mound. Place a serving plate on top and then turn over and remove the bowl and serve.