Nadiya Hussain’s Egg Fried Rice
An easy dish to use up leftover rice, this egg fried rice recipe from Nadiya's Simple Spices is elevated with a coriander and chilli paste.
From the book
Nadiya’s Simple Spices
Simple, flavour-packed recipes for the whole family.
Demystifying the notion that cooking with spices is complicated.
From easy breakfasts and lunches, to side dishes and classic bakes.
Introduction
This is a traditional way of using up leftover rice and we often eat it for breakfast, using rice from the night before. But this is so good you don’t need leftovers – make it using a packet of pre-cooked rice and have it for lunch.
Ingredients
| For the eggs: | |
|---|---|
| 2 tbsp | oil |
| 4 | medium eggs |
| ½ tsp | salt |
| 1 tsp | chilli powder |
| For the rice: | |
| 150g | butter |
| 2 | onions, sliced |
| 1 tbsp | curry powder |
| ½ tsp | salt |
| 500g | cooked rice, out of a packet or leftover rice from the night before |
| To serve: | |
| large handful of | chopped fresh coriander |
| 50ml | olive oil |
| 3 | green chillies |
| ½ | lemon, juice only |
| 1 tsp | honey |
Method
Start with a large non-stick frying pan or wok and pop over a high heat with the oil.
Add the eggs to a bowl with the salt and chilli powder and give it all a good whisk. Pour the mixture into the hot oil and whisk the eggs till fully cooked, like scrambled eggs done well. Transfer the eggs to a plate and pop the pan back over a high heat.
Put the butter into the pan and wait for it to melt and begin to get frothy. As soon as it does, add the onion and cook over a high to medium heat till very golden brown. Lower the heat and add the curry powder and salt with a splash of water. Allow the spices to cook till the water has evaporated completely.
Now add the rice – whether it is out of a packet or leftover rice from the night before doesn’t matter, both will work. Cook the rice over a high heat till golden and starting to catch a little on the base. Add the cooked egg back into the pan and mix to combine. Take off the heat.
Before serving, use a pestle and mortar to crush the handful of coriander, olive oil, green chilli, lemon juice and honey down to a smooth green paste. Drizzle all over the egg fried rice and serve
+ If you are worried about what to do with the other lemon half, you need not worry – take out the fleshy insides of the lemon, so you are left with just the hollow peel. Then put the lemon shell into a bowl and fill with bicarbonate of soda, pop it into the back of the fridge and this will leave it smelling fresh for weeks.
