Ham and Egg Fried Rice

Fried rice is usually thought of in the Western world as simply being an accompaniment to a main meal. The reality is, however, that in many Asian countries, fried rice with certain additives represents the entire content of the meal. This delicious recipe for ham and egg fried rice can either therefore be used in smaller quantities as a meal accompaniment or very successfully enjoyed as a meal in itself for two people.

Ingredients

6oz basmati or long grain rice
2 medium free range, organic eggs
4 rashers of bacon
2 tbsp dark soy sauce
Salt and freshly ground black pepper
2 tbsp corn oil for frying
A little butter

Method

The first step is to cook the rice by boiling it. Put the rice in to a very fine sieve and wash it thoroughly under running cold water. Put it in to a pan of boiling, salted water and simmer for around twelve minutes. Drain it well through the same sieve, cover it and set it aside to cool.

Break the eggs in to a bowl and whisk with a fork until they begin to froth. Melt a little butter in a small, non-stick frying pan and add the egg mixture. Turn up the heat to medium to high and gently move the egg mixture from around the edge of the pan towards the centre with a plastic spatula until the eggs begin to set. When the eggs are almost completely set, turn the omelette over for the top to finish cooking. We are not making the omelette to eat as an omelette so it is important that all the egg mixture is fully cooked. Remove the omelette from the pan on to a plate, cover and leave it to cool.

The rashers of bacon should be grilled under a medium grill until cooked and then added to the plate with the omelette.

When the omelette is cold, carefully roll it up as tightly as you can in to a cylindrical shape and then slice it as finely as possible. This will produce long, narrow strands of cooked egg. Place the bacon rashers one on top of the other and slice equally finely.

Bring a wok up to a very high heat before adding the corn oil. Allow the oil to heat up before adding the cold rice and stir fry for a couple of minutes. Add the egg, bacon and soy sauce and fry for about another minute for everything to heat through.

Season to taste (though be careful, as a lot of salt will be obtained from the bacon and soy sauce) and serve immediately.

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Relevant Associated Links for your Further Information

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Chicken and Pineapple Egg Fried Rice

There are a great many misconceptions surrounding the process of how to make egg fried rice. The procedure is not a difficult one, however, and if the necessary steps are taken in the correct order, the result can easily rival that purchased from any restaurant.

Ingredients

3oz basmati or long grained rice
2 eggs
2oz cooked chicken
1 ring of pineapple
1 clove of garlic
1 small red chilli pepper
2 large basil leaves
1 tbsp corn oil for frying
Salt to taste

Method

The first step is to boil the rice. Fried rice is made with rice which has already been cooked and not raw rice. Boil it therefore per the instructions on the packet. Drain it well when cooked then run it under cold water for a minute in a sieve to enhance the cooling process. Put it in a bowl and cover to allow it to cool completely.

The egg for making egg fried rice is usually deep fried in a wok prior to making the dish to form something akin to an omelette. I prefer, however, to make instead a traditional French style omelette. This involves melting a little butter in a non-stick frying pan and pouring in the beaten eggs, cooking over a medium heat. Use a spatula to draw the egg mixture from the edge of the pan in towards the centre until the eggs begin to set. When the eggs begin to set, simply leave them until the process is complete and then remove the omelette on to a plate.

Finely chop the garlic and de-seed and finely chop the chilli pepper. The chicken and pineapple should be roughly chopped.

Put the wok on at maximum heat until it is smoking hot. Add the corn oil and heat through. Add the garlic, followed by the chilli and fry off for a minute, remembering to stir constantly. Add the chicken to fry, followed shortly after by the pineapple.

I like to roll up the omelette I have made and roughly chop it but it should be chopped to the size of personal preference. Add the rice and stir fry, then finally the chopped egg.

When done, season to taste and mix through the torn basil leaves before serving with the garnish or accompaniment of choice.