#CookitBlogit – My secret to making egg fried rice….

The Diary of a Frugal Family
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I’m so sorry that this week’s #CookItBlogIt is a little bit late – blame internet issues and Olly Murs (we went to see him last night) but it’s here now ๐Ÿ˜‰ There were some great recipes linked up last week over at Emma’s blog and we’d love to see more of the same this week.

Here’s mine….

I love egg fried rice but I’ve never been able to make it taste anywhere near as nice as the Chinese takeaway version. I’ve tried all sorts but there was always something lacking. Until recently when I discovered the secret ingredient that transforms it from dry, bland egg fried rice into delicious egg fried rice that could give the takeaway version a run for it’s money!

Well I say I discovered the secret ingredient but it’s very possible that you all already know and I’m the last one to find out but for those of you not in the know – the magic ingredient is…. Dark Soy Sauce!

  • Cook your rice as you usually would and then leave it to cool in a bowl.
  • Once it’s cooled down, use a fork to fork through the rice – this helps to stop the grains of rice from sticking together.
  • If you’re using a boil in the bag size portion of rice, beat one or two eggs together in a bowl and set to one side for a minute.
  • Heat some oil in a frying pan – 2 tablespoons of vegetable oil with an equal amount of sesame oil is great but to be fair whatever oil you have in would be fine.
  • Make sure the oil is as hot as possible and then add your rice into the pan.
  • Cook the rice for three to four minutes and then take it off the heat for a few seconds while you add the beaten egg(s). ย If you pout the eggs in while it’s still cooking they tend to start cooking straight away and you get a bit of a scrambled egg effect going on. ย If you take it off the heat and add the beaten egg slowly, mixing it in quickly as you go then you’ll have a much tastier finished version.
  • Before you put the pan back on the heat add a tablespoon (more or less depending on taste) of dark soy sauce and mix it in well.
  • Pop the pan back on a medium heat and stir until the egg starts to set.

Master Frugal like’s his plain but the rest of us are a bit more adventurous – in fact, it’s good for tea on a Monday night to use up leftovers from your Sunday dinner.

Get Organised - Make some money by de-cluttering....
This week's meal plan - with a lot of help from the slow cooker....


  1. Pam Dungar says

    It sounds delicious but you should not just leave rice to cool down, the safe way is to run cold water through it after cooking until it is completely cold, preferably under 5 degrees., once drained it will then keep in the fridge for 3 days or freeze well. Having said that I will be trying this out at the weekend.

  2. says

    Looks ideal for using up leftovers – may have to give this a go after the Sunday roast, thanks for the idea :) (Sorry, forgot to put the recipe name in my linky link – not sure if you can edit it !)