Egg fried rice

Following on from my post about rice cookers, I thought I'd post a simple egg fried rice recipe. I assumed this was something I'd never be able to recreate at home but it is surprisingly simple. The hardest part is cooking the rice.

Makes 2-4 portions

Ingredients
2 cups of white rice (oriental, but not short grain)
2-3 tablespoons Sesame or groundnut oil
3 tablespoons soy sauce
2 eggs, whisked in a bowl

Rinse and drain your rice twice and follow the instructions on your packet for cooking. One cup of dry rice makes about three cups of cooked rice. A good way to measure the amount of water needed is to pour your rice into the pan and use your index finger to touch the top surface of the rice, then fill up with water until the first crease on your finger.

Grab two eggs and beat in a bowl, set to the side.

Once the rice is cooked, find something long and thin, such as a chopstick and very gently separate the rice by gliding it through 3 or so times.

Add 2-3 tablespoons of your oil to a large pan or wok and turn the heat to high. Wait till nice and hot, stand back and pour your rice into the pan, moving it around very gently but quickly with the chopstick for about a minute. Add your soy sauce.

Throw your egg mix into the pan and gently pull it through your rice with the chopstick. It will cook quickly, about a minute in all, so get ready to plate it up.