Prevent your screen
from going dark
I had to include this recipe in the book: as a dad I’ve been dying to use the term ‘eggsellent’ for a long time. So here it is. With all seriousness, this recipe is best when you use 3-day-old steamed rice that has been refrigerated. The key is to ensure you have steamed rice in the fridge ready to go at all times. Let’s get cracking … get it, cracking the eggs.
TIPS
Avoid using frozen Asian veggies from the supermarket: fresh is best. Adding beef, pork, chicken or prawns is always a winning idea, you can even add cooked pineapple for a summery vibe.
To keep the fried rice nice and hot fill a thermos with boiling water and close the lid so the internal lining of the stainless steel heats up. Let it sit for 10 minutes before replacing the hot water with the hot food.
Gluten free
Use gluten-free soy sauce.
Fussy eaters
You can replace the brown onion with red onion as the flavour isn’t as strong or just leave it out entirely. Skip the coriander if it’s likely to offend!
If you have a wok, you rock! If not, grab a frying pan.
Heat the vegetable oil over high heat, then add the onion and garlic and stir for 2 minutes – or just wait for the delicious smell to hit you.
The cooking time is really fast with this dish so be focused on the task at hand and be sure to have the thermos ready to go.
| Amount per serving | |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35g |
| Fiber | 2g |
| Protein | 12g |
| Fat | 8g |
