Egg-fried rice ‘Outlaw style’

Egg-fried rice ‘Outlaw style’

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This recipe isn’t authentic, but egg-fried rice is one of those things everyone does a bit differently, and this is the version we love at home. It’s the obvious way to use up excess cooked rice and seems to work better with rice taken straight from the fridge a day after cooking. Just make sure you cool leftover rice and get it into the fridge quickly – don’t leave it lying around uncovered in a warm kitchen, as it can become a source of food poisoning. You can chuck pretty much anything you like into this dish but this is my standard recipe.

Ingredients

Quantity Ingredient
4 tablespoons sunflower oil
1 red onion
1 red pepper, deseeded and finely chopped
4 rashers, smoked streaky bacon, derinded and finely sliced
800g cooked jasmine rice
4 large free-range eggs, beaten
3 tablespoons soy sauce
3 tablespoons sesame oil
2 sesame oil chopped coriander
a bunch spring onions, trimmed and sliced
sea salt
freshly ground black pepper
2 limes, halved, to serve

Method

  1. Heat the oil in a large pan or wok over a high heat. When it is hot, add the red onion, red pepper and bacon. Cook for 2 minutes, stirring all the time.
  2. Tip in the cooked rice, stir to coat with the oil and mix with the bacon and veg, spreading it around the pan so that it all warms through.
  3. Now pour in the beaten eggs, stirring quickly to mix thoroughly into the rice before it sets. Cook for about 2 minutes until the rice begins to brown.
  4. To finish, add the soy sauce, sesame oil, coriander and spring onions and season with a little salt and pepper to taste. Serve in a large warmed bowl or individual rice bowls with lime halves on the side for squeezing.
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