As Chinese new year is just around the corner, I wanted to share my version on home made takeaway style fried rice.
Over the years I have had so many people ask for this recipe and it’s not one that I have every written down or taken any quantities for! This recipe was born out of my obsession for Chinese food and love for fried rice. No matter how many times I tried to recreate dishes from my local Chinese, they were just never the same! So I went on a mission – googling and reading forums which gave me two key ingredients…chicken powder and sesame oil. I didn’t have access to chicken powder as such, so I started using Oxo stock cubes and experimenting with my recipe.
One day, whilst in Birmingham, I popped into a supermarket in China Town and stumbled upon ‘Knorr Hong Kong Style Chicken Powder‘. This completely transformed my recipe and is an ingredient we always keep in the kitchen cupboard. Its such a versatile ingredient that can be used to flavour so many different recipes and I highly recommend that you get some (find it here)!
This recipe is a great accompaniment to any dish and can be customised to your liking! You can add any veg and protein to make it into a complete meal. Its also a great way to use leftover rice! I can guarantee that the whole family will love it!
My Takeaway Style Egg Fried Rice
- Frying Pan
- Saucepan or Wok
- 2 tbsp Toasted Sesame Oil plus 1 tbsp for frying eggs
- 2 Eggs
- 250 g Long Grain Rice
- 2-3 tbsp Chicken Powder
- 1 spring onion (Optional garnish)
- First, cook your rice according to the packed instructions, drain and set aside. Don't worry about keeping it warm its better if it's cold.
- Next, heat 1 tbsp of sesame oil in a frying pan over a high heat. Then add 2 eggs. There's no need to whisk them - I tend to pop the yolks whilst in the pan. Keep them moving in the pan separting the egg into small pieces. imagine you are making scrambled eggs.
- Once cooked, add in your rice and mix together.
- Add 2 tbsp of sesame oil to prevent the rice from sticking and for flavour.
- Finally sprinkle in 2-3 tbsp of chicken powder. I start off with 2 and add more if needed. Taste and check flavour. Continue to stir fry for a few minutes before serving.
- Optional: Garnish with chopped spring onion