Tuesday, December 8, 2009

Egg Fried Rice

Oh, with a few extra ingredients, this could have been so much prettier! Alas, we didn't have any peppers, or green onions or more colorful vegetables. Even though the rice didn't have a lot of fun colors it still tasted pretty good and was a fast, easy dinner.


2 cups day-old rice
1-2 Tablespoons sesame oil
1/2 onion, chopped
2 eggs
1 Tablespoon soy sauce (plus extra to season if desired)
Chili flakes

Heat the oil in a wok. Add the onion and stir, cook for 1-2 minutes.

Crack the eggs into a bowl and whip, then add to the onions. Allow the eggs and onion to cook for a few minutes, but don't allow the eggs to set. Mix in the rice, soy sauce and chili flakes and stir until heated through and the eggs are completely cooked. (I cannot stand runny eggs so I tend to overcook!)

Season with soy sauce and additional chili flakes and serve with edamame.

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