Chinese Egg Fried Rice – with peas, ham and spring onion. The perfect accompaniment to all your Chinese dishes.
My first Chinese meal
The first time I went to a Chinese restaurant was when I was working in Johannesburg, back in the 1970s. I worked in an office with 3 other ladies whose payday treat was to take themselves off to a nearby Chinese restaurant for lunch. They invited me to go with them and from the first bite I was hooked. They ordered a set menu, and there were about 4 different courses. What blew my mind was that there was a full bowl of Chinese egg fried rice in the centre of the table, which was removed and replaced with each course.
I remember the meal as though it were yesterday. We had a starter of Egg Drop Soup. This was followed by crispy batter encased deep-fried prawns in sweet and sour sauce followed by juicy chicken chunks served with cashew nuts. Then another sweet and sour dish, this time succulent deep-fried pork. It was all followed by what they described as the star of the show – Bow Ties. Crispy golden pastry covered in a delicious honey sauce. I rolled back to the office in a food-induced coma. From then on, payday couldn’t come soon enough.
Over the years I’ve eaten many Chinese meals in many different restaurants, but that first introduction has stuck in my mind, especially the rice. I tried to make it at home and it was an epic disaster. Back in the 1970s there was no internet to look up recipes, and Chinese restaurants were only just making their appearance on the Johannesburg culinary scene. It was all trial and error. For my first attempt I simply cracked an egg on top of a bowl of hot rice and watched in dismay as it all coagulated into a gloopy mess.
How to make the perfect Chinese Egg Fried Rice
Since those early days things have improved somewhat, and I think I have finally perfected the art of making egg fried rice. Well, to my taste at least. I’m sure there are 100s of ways of making it, but this is my version.
This recipe is sufficient for about 2.5 cups of cooked rice. I have used Basmati long-grained rice for th
Beat up one large egg in a cup, and pour it into a non-stick wok. Don’t add any oil. Let it cook gently breaking it up with a spatula until it is well set and dry. Add the cooked rice and stir well to combine.
Now mix in the peas, ham and spring onions. Leave the pan over a very low heat, stirring all the while, until heated through.
Tip into a serving bowl, garnish with a few more chopped spring onions, and you are ready to serve it with your favourite Chinese dish.
Can I freeze this?
You can freeze this dish for up to 3 months in a suitable container in the the freezer. To serve, defrost and reheat in the microwave.
Chinese Egg Fried Rice
- 2½ cups Cooked Rice Approximately 1 cup raw rice
- 1 large Egg (lightly beaten)
- ½ cup Frozen Peas
- ½ cup Chopped Ham
- 2 large Spring Onions (finely chopped)
- Cook the rice according to the instructions on the package or you can follow the instructions for my Microwave Rice
- Allow the rice to cool
- Pour the beaten egg into a non-stick wok, and stir-fry stirring continuously until the egg is let and no longer wet.
- Add the cooled rice to the egg in the wok and continue to stir-fry until well mixed
- Add the remainder of the ingredients and stir until well combined
- Leave on the heat and stir continuously until heated through
- Tip into a serving bowl and garnish with a few chopped spring onions
- The egg must be cooked until completely dry and scrambled.
- The rice must be cool before adding to the egg
- Stir continuously while heating through to ensure the rice does not stick to the wok.
This rice goes well with Leftover Roast Pork in Garlic Sauce
If you enjoyed this recipe why not pin it for later reference:
If you have any favourite Chinese dishes, let me know what they are and I’ll publish my version on the blog.