Easy Egg-Fried Rice & Homemade Garlic Chili Crisp
Easy Egg-Fried Rice
A quick and simple side dish that’s delicious with our signature beef tenderloin stir fry (available in our frozen section—just heat and serve). Remember, fried rice is always better when made with day-old rice!
- 15g garlic (minced)
- 15g ginger (minced)
- 4 scallions (thinly sliced, white parts separated from green)
- 40ml olive oil
- 800g cooked white or brown rice (best if rice is steamed the day before)
- 100g carrots (blanched and diced small)
- 100g frozen peas (defrosted)
- 100g frozen corn (defrosted)
- 100g mushrooms (sliced)
- 3 large eggs (beaten)
- 15ml sesame oil
- 30ml soy sauce
- 5g white pepper
- Bring a wok or large frying pan to high heat. Add the oil, ginger, garlic and white parts of the sliced scallions, then stir fry for one minute.
- Add the carrots, peas, corn and mushrooms and cook for another minute.
- Add the beaten eggs and scramble until cooked through.
- Add the rice, soy sauce and sesame oil, then stir fry that for a couple of minutes until the rice is warmed thru. Season with the white pepper.
- Remove and finish with the rest of the scallion greens on top.
Serve this dish with or under our delectable beef tenderloin stir fry for a complete meal!
Homemade Garlic Chili Crisp
A classic condiment for Chinese cuisine that adds a flavourful hit of garlic and heat to any dish.
- 300ml sunflower or peanut oil
- 2 shallots (finely chopped)
- 40g garlic (finely chopped)
- 40g ginger (finely chopped)
- 4 whole star anise
- 40g ground cinnamon
- 150g red pepper flakes
- 40ml soy sauce
- 20g white sugar
- 10g shitake mushroom powder (optional)
- Place shallots, garlic, star anise and cinnamon in a medium sauce pot with the oil. Bring to a boil, then turn down to a medium simmer. Cook for about 20 minutes, stirring occasionally till the shallots and garlic are browned.
- In a stainless steel bowl, combine red pepper flakes, ginger, soy sauce and sugar together.
- Strain the hot oil into the pepper flakes, etc, and mix well. Allow the garlic and shallots to cool in the bowl. Remove the star anise.
- Mix in the cooled garlic and shallots into the oil/pepper flake mixture and store in a glass container with a tight lid in the fridge for up to three months.