Due to booking 3 holidays this year and a family wedding our takeaway budget has been slashed to, well, nothing!

I've managed to make pretty good Chinese dishes but the fried rice eludes me.

Does anyone have a step by step recipe for authentic takeaway style egg fried rice, including exactly what type of rice and oil to use.

Thanks in advance.

Use long grain rice. Basmati can also be used.
Use a decent cooking oil. Groundnut and peanut oil are preferred. Veg/Sunflower oil are fine.

Cook the rice
Let it cool.

There are two main methods for the egg.
Ching-He Haung's method is to make an omlette first then slice it up to add into the rice.
Ken Hom's method is to add the egg into the wok with the rice and let it coat and cook into the rice.

^ Thanks for that. Do you add anything else like soy sauce? I take it you salt the rice while you are boiling it?

For the rice.
Add a little oil to a non stick frying pan. Add the rice and coat/cook in the oil for 30 secs.
Cover with twice the amount of water. Put the lid on, bring to boil then turn heat down and let cook until water is absorbed.
When cooked remove to cool.

For the omlette
Crack eggs into cup/bowl and whisk.
Add a little oil to the pan. Add eggs. Make omlette.
Remove from pan. Slice up.


For the fried rice.

Add chopped onion to pan. Fry gentle for several minutes. Add garlic and ginger. Add other veg and fry gently.
Add frozen peas.
Add rice and reheat.
Add seasonings. (soy sauce).
Add egg.

^ Thank you my friend, will give it a go soon.

Cook the rice, let it cool. In a hot pan, heat oil, and add beaten egg - rotate the pan so that the egg spreads thin. Throw in the rice and mix the egg around. Chuck in peas, spring onion, chopped ham, anything you fancy really! A dash of soy finishes it off for me.

For that really authentic South-Asian/South-Chinese flavour, add a little shrimp paste (trassi, kapi, hom ha).
It really makes the difference.

stinks like a bugger though!

It does on its own but once mixed through the rice it all comes together. Like Degsy's method cook the omelette first then chop up. Don't make a thick omelette though, the thinner the better, almost like a pancake. I've always found it works with cold, not cool, rice. Peanut or groundnut oil is good because you can heat to a high temp but veg oil will do perfectly well. You do need to season and soy will be fine. Like others have said peas, spring onion, ham, chopped mushroom etc just adds to the flavour. Anything you fancy chucked in works, prawns, chicken, veg, owt really! A sachet of your favourite Blue Dragon sauce stirred through at the end works really well for a full meal.

Oh, and make sure wok is moking hot before adding any oil, the emphasis is on speed when cooking stuff like this, same applies to stir fries.

^ Thanks so much everyone. I really appreciate all the good ideas. I'm bloody starving now!

This is the one I do http://www.bbc.co.uk/food/recipes/eggfriedrice_89260 I leave out the tomatoes and put in some chopped ham and peas instead and a little dash of soy and sesame oil. It tastes really good.

just like with boiled rice, use a good quality rice. we like uncle ben's best, but M&S rice is good too. or see the recent thread which recommended rice cookers

for fried rice, pre-boil, but try not to take it over.

let it cool

then stirfry in oil, maybe with chopped spring onions. add beaten egg near the end, and let it cook through. we doit this way, rather than adding chopped omelette.