Here is a simple guide to cooking fried. Feel free to throw in your own version so there is wider choice to try and experiment.
Note all ingredients are from Tesco. So no need to look for Asian groceries.
I am keeping the ingredients basic so more would give it ago.
1. Cooking oil -£1.09 . 3 table spoons into a heated wok. Low heat
2. Thai rice or Jasmine variety, you get this at Tesco for £2.80 per kg pack and it is a well regarded brand in South East Asia. There are cheaper brands of Jasmine. Basmati is meant for Briyani so rice variety makes a difference. 2 bowls of cooked rice or left over rice is fine.
3. Red Onions - probably the most important as much of the aroma and taste comes from this. Half a large sized onion, diced small. Cook slow until it is caramelised.
4. Ginger and garlic paste. £1.25 per bottle. Place a table spoon of it just as the onions are cooked and before they caramelised. About 2 minutes of frying the onions on low heat, turn to medium heat and place the paste.
5. Mixed veg - use a large cupful or two. Thoroughly thawed. To be placed in the wok once the onions and ginger / garlic paste are done. First hint of burnt smell is the sign to throw in the veg.
6. 2 large eggs.
Once the onions, ginger/ garlic paste and mixed veg are ready, 5 minutes after you first put oil in the heated pan, dump the 2 bowls of cooked rice into the wok. Turn on the heat to high. Stir thoroughly for a minute.
7. Light Soy Sauce - £2 as Tesco, You can get cheaper ones at Tesco.
Add Soy Sauce about 3 spoonful.
Push the rice to one side, put a bit of oil in the wok and crack 2 eggs over it . Mixed the yolk and white thoroughly and wait for 30 secs. Now start placing the rice over the eggs until it covers the eggs. Wait another 30 secs and then start stirring the rice and the eggs until they are thoroughly mixed.
Keep cooking on high heat for another 3 minutes. Every 30 secs stir and mix it thoroughly.
If you cook a large batch, keep the remainder the fridge for the next 2 to 3 days.
Note all ingredients are from Tesco. So no need to look for Asian groceries.
I am keeping the ingredients basic so more would give it ago.
1. Cooking oil -£1.09 . 3 table spoons into a heated wok. Low heat
2. Thai rice or Jasmine variety, you get this at Tesco for £2.80 per kg pack and it is a well regarded brand in South East Asia. There are cheaper brands of Jasmine. Basmati is meant for Briyani so rice variety makes a difference. 2 bowls of cooked rice or left over rice is fine.
3. Red Onions - probably the most important as much of the aroma and taste comes from this. Half a large sized onion, diced small. Cook slow until it is caramelised.
4. Ginger and garlic paste. £1.25 per bottle. Place a table spoon of it just as the onions are cooked and before they caramelised. About 2 minutes of frying the onions on low heat, turn to medium heat and place the paste.
5. Mixed veg - use a large cupful or two. Thoroughly thawed. To be placed in the wok once the onions and ginger / garlic paste are done. First hint of burnt smell is the sign to throw in the veg.
6. 2 large eggs.
Once the onions, ginger/ garlic paste and mixed veg are ready, 5 minutes after you first put oil in the heated pan, dump the 2 bowls of cooked rice into the wok. Turn on the heat to high. Stir thoroughly for a minute.
7. Light Soy Sauce - £2 as Tesco, You can get cheaper ones at Tesco.
Add Soy Sauce about 3 spoonful.
Push the rice to one side, put a bit of oil in the wok and crack 2 eggs over it . Mixed the yolk and white thoroughly and wait for 30 secs. Now start placing the rice over the eggs until it covers the eggs. Wait another 30 secs and then start stirring the rice and the eggs until they are thoroughly mixed.
Keep cooking on high heat for another 3 minutes. Every 30 secs stir and mix it thoroughly.
If you cook a large batch, keep the remainder the fridge for the next 2 to 3 days.
