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Ken Hom's Egg-Fried Rice

"You can add all sorts of other ingredients to basic fried rice," says Ken, "such as finely chopped peppers, cubes of ham or peas. This recipe explains how to cook the rice from scratch, but you could use cold rice leftovers."

Vegetarian

Preparation time: 25 minutes, plus cooling (including cooking the rice from scratch)
Cooking time: 8 minutes
Total time: 33 minutes

Serves: 6

Ingredients

Basic Steamed Rice
400ml volume long grain white rice
600ml water

Egg-Fried Rice
2 large eggs, lightly beaten
2 tsp sesame oil
1 tsp salt
2 tbsp groundnut oil
1 quantity steamed rice
¼ tsp freshly ground black pepper
2 salad onions, finely chopped

Method

Put the rice in a large bowl and wash it in several changes of water until the water becomes clear. Drain.
Put the rice in a heavy-based saucepan with the water and bring to the boil. Boil for about 5 minutes until most of the liquid has evaporated. The surface of the rice should have small steam holes.
Cover the pan with a very tight-fitting lid. Turn the heat as low as possible and let the rice cook, undisturbed, for 15 minutes. Let it rest off the heat for 5 minutes before spreading out on a plate. Leave the rice to cool down completely.
When you're ready to cook the fried rice, put the eggs, sesame oil and half the amount of salt in a small jug, beat together with a fork and then set aside. Heat a wok over a high heat. Then add the groundnut oil, and when it is very hot and slightly smoking, add the cold, cooked rice. Stir-fry for 3 minutes until all the grains are thoroughly heated through.
Drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
Add the remaining salt and the pepper and stir-fry for 2 minutes longer, then toss in the salad onions. Stir several times, turn the rice mixture out onto a platter or into individual bowls, and serve at once.