Egg, Pea and Ginger Fried Rice

by Hetty McKinnon, featured in To Asia With Love

Published by Prestel

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Introduction

Fried rice was one of my mother’s signature breakfast dishes when I was growing up. Comforting and filling, it was the perfect breakfast to get me through dreary school mornings. My mum made a range of simple fried rice dishes, always with eggs, often with peas and sometimes using frozen “mixed vegetables” (you know, the packet with carrots, corn and peas). When I got older, she introduced me to ginger fried rice and this zesty version quickly became my favorite. Fried rice for breakfast is a great reason to have leftover rice in the fridge—freshly cooked rice works too, but make sure you cool it for an hour or so; otherwise the rice will get clumpy when fried. I love the toothsome, chewy quality of brown rice, but use whatever rice you have on hand.

As featured in

To Asia With Love

Image of Hetty McKinnon's Egg Pea Fried Rice — Photo by Hetty McKinnon

Ingredients

Serves: 4

Metric Cups

4 large eggs (beaten)
vegetable oil or other neutral oil
1 inch piece of fresh gingerroot (peeled and finely chopped)
4 cups cooked brown or white rice (or a combination), preferably chilled in the fridge overnight
1 tablespoon tamari soy sauce or gluten-free soy sauce
2 cups frozen peas
2 scallions (finely sliced)
sea salt and white pepper

4 large eggs (beaten)
vegetable oil or other neutral oil
2½ centimetres piece of fresh ginger (peeled and finely chopped)
740 grams cooked brown or white rice (or a combination), preferably chilled in the fridge overnight
1 tablespoon tamari soy sauce or gluten-free soy sauce
310 grams frozen peas
2 spring onions (finely sliced)
sea salt and white pepper

Method

Egg, Pea and Ginger Fried Rice is a guest recipe by Hetty McKinnon so we are not able to answer questions regarding this recipe

Season the eggs with a good pinch of sea salt.
In a hot wok or large frying pan, heat 1 tablespoon of oil for just a few seconds, then pour in the beaten egg. Cook over medium–high heat for 10–15 seconds, allowing the bottom to set slightly, then turn the egg with a stainless-steel spatula until just set. Break up the egg slightly, then remove from the wok or pan and set aside.
Heat another big drizzle of oil in the wok or pan, add the ginger and fry for 20 seconds to flavor the pan. Add the rice, breaking it up with the spatula, and fry for about 2 minutes. Next, add the tamari or soy sauce, peas and a few big pinches of sea salt and toss well. Continue to stir-fry for 4–5 minutes until the peas are cooked, then add the egg and mix well. Cook for another minute or so until everything is heated through. Add a few turns of white pepper. Taste and season with a little more salt if needed.
Take the pan off the heat and stir through the sliced scallions. Serve immediately.

Season the eggs with a good pinch of sea salt.
In a hot wok or large frying pan, heat 1 tablespoon of oil for just a few seconds, then pour in the beaten egg. Cook over medium–high heat for 10–15 seconds, allowing the bottom to set slightly, then turn the egg with a stainless-steel spatula until just set. Break up the egg slightly, then remove from the wok or pan and set aside.
Heat another big drizzle of oil in the wok or pan, add the ginger and fry for 20 seconds to flavor the pan. Add the rice, breaking it up with the spatula, and fry for about 2 minutes. Next, add the tamari or soy sauce, peas and a few big pinches of sea salt and toss well. Continue to stir-fry for 4–5 minutes until the peas are cooked, then add the egg and mix well. Cook for another minute or so until everything is heated through. Add a few turns of white pepper. Taste and season with a little more salt if needed.
Take the pan off the heat and stir through the sliced spring onions. Serve immediately.