Egg Fried Rice & Curry

Takeaway style for about 60p per portion.

Ingredients

• LONG GRAIN RICE
• I use boil in the bag. Frozen rice is a quicker more expensive option.
• COOKING OIL
• Groundnut oil is prefered but sunflower oil works well. Ive not tried Veg Oil.
• A little SEASAME OIL
• Not strictly required but definatly needed if you want takeaway style.
• 1 LARGE EGG
• A CHICKEN STOCK CUBE
• SOY SAUCE
• Used to colour and taste.
• MAYSAN CURRY SAUCE PASTE or similar.
• Found at most chinese or spice shops. I buy trays for £3 each.
• MSG
• VERY bad for you but required for takeaway rice. Also found at most chinese
• or spice shops.

Instructions

STEP 1:

First bring a pan of water to a simmer and stir in the stock cube.

STEP 2:

Then cook the rice in the pan as the packet suggests.

STEP 3:

STEP 4:

While the rice cooks prepare the curry sauce.

STEP 5:

Maysan curry paste needs to be whisked with water.

STEP 6:

STEP 7:

Measure out the correct amount of water to paste.

STEP 8:

To select the correct amount of paste from the tray I mark the paste along the length and width to signify the amount of water needed. One tray needs 5 pints of water.

STEP 9:

I mark the paste into 1/6th of a pint blocks.

STEP 10:

Depending on your needs somewhere between 1/6 and 1/3 a pint worth serves one.

STEP 11:

STEP 12:

Now whisk the egg.

STEP 13:

STEP 14:

Slowly add water to the paste while whisking to prevent lumps.

STEP 15:

Then set aside for microwaving later.

STEP 16:

STEP 17:

Once the rice is cooked strain it (using a sieve) and put it aside.

STEP 18:

Add some oil to a wok/pan and a dash of seasame oil.

STEP 19:

Once the oil is hot add the whisked egg and beat it about with a wooden spoon into small bits.

STEP 20:

Add the rice and stir to coat it in the remaining oil.

STEP 21:

If more oil is needed to prevent sticking add a little more seasame.

STEP 22:

Keep it moving for a few mins making sure it doesn’t stick.

STEP 23:

Then take it off the heat to put the sauce in the microwave atm it will look waaaayy too runny but it will be fine.

STEP 24:

Check the sauce every 60 seconds while cooking the rice untill its the right thickness.

STEP 25:

Once the curry is done chuck a big pinch of msg into the wok and some soy sauce and stir in.

STEP 26:

Then serve

STEP 27: