@kitchensanctuary: Egg Fried Rice Serves 4 Time 25 mins Ingredients 2 tbsp neutral oil (I use avocado oil) 1 onion peeled and diced 2 cloves garlic peeled and minced 800 g (4 cups) boiled and cooled long-grain rice (this is about 1 1/3 cups (300g) dried rice that has been boiled in water) ½ tbsp sesame oil 2 eggs 2 tbsp dark soy sauce ¼ tsp salt ¼ tsp garlic salt 1 tbsp lemon juice (fresh or bottled is fine) To Serve: ½ bunch of spring onions/scallions Instructions ✅Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent. ✅Add in the remaining oil and the minced garlic. Cook for a further 30 seconds, stirring regularly. ✅Add the rice and turn up the heat to high. Then drizzle over the sesame oil. ✅Use a spatula to toss everything together and to ensure the rice doesn’t stick to the bottom of the pan. Keep moving the rice around so that it’s all getting reheated. ✅Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of the soy sauce to the eggs. ✅Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny. ✅Now mix the egg into the rice. ✅Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the salt, and garlic salt and mix it all together. ✅Add the lemon juice, stir and taste. Add a little more lemon juice if required. ✅Divide between 4 bowls. Top with spring onions (scallions) and serve with your favourite Chinese dish. Kitchensanctuary.com #fakeaway #friedrice #ricecooker #takeaway #kitchensanctuary

KitchenSanctuary

Open In TikTok:

Region: GB

Saturday 06 June 2026 16:23:42 GMT