Rev. Peanut's Eggy Fried Rice
Eggy Fried Rice:
Necessary Items:
2 cups of rice
2 eggies, or maybe 3
2 medium onions
3 cloves of garlic
Your chosen number of chillies
2 tablespoons of peanut oil
A dash of chilli oil
A dash of sesame oil
2 cloves
A handful of peas, or, if you've got small hands, two handfulls
1 tablespoon of soy sauce
1 teaspoon of white wine vinegar
Salt & pepper
How to do it:
Beat the eggies because they have been naughty. Heat ½ a tablespoon of oil in a pan and make an omelette. Stick it on a plate and let it cool down.
Roughly chop the onions. Brown ½ of them with another ½ tablespoon of oil. Once browned, add the rest of the onions and sautee for two or three minutes. Add the chillies, garlic, salt and pepper and cook for a further couple of minutes.
Rinse the rice and place in a saucepan with a tight fitting lid. Remove said lid to facilitate the inclusion of some water to the equation. You want to just cover the rice by about 1cm. Add a dash of chilli oil and a couple of cloves and bring to the boil. Cover with the tight fitting lid and turn the heat right down to the lowest setting. Cook for about 8 to10 minutes. Don’t stir it. Don’t touch it. Don’t even look at it. This is the rice’s “private time”. After the 8 or 10 minutes, remove from the heat and set it aside. Again, don’t touch it. Leave it for between 20 to 40 minutes, (this is where trial and error comes in), then remove the lid and fluff it up with a fork. Remove the cloves. Alternatively, buy a rice cooker.
Chop the omelette into little pieces.
In a large pan, heat the remainder of the peanut oil over a high heat. Add the rice and stir fry for a couple of minutes. Add the sesame oil and stir.
Add all the other ingredients and continue to stir fry for a further 2 or 3 minutes.
Should be ready now.
Munch.
