Egg Fried Rice

This is a shelf stable friendly recipe as most of the ingredients are pre pre-cooked and come from packets, cans and the freezer, perfect for a long road trip. As with most fried rice recipes you can swap ingredients in and out according to what you’ve got. As long as the rice, egg, soy ratio stays the same you’re guaranteed a quick and delicious meal. Unless you have ninja-like knife skills don’t be tempted to prep the ingredients as you cook, get everything ready first as this comes together very quickly. 

Yield

2 servings 

Ingredients list

6 spring onions 

2 garlic cloves 

1 sachet of cooked white rice 8.8oz (250g)

1 Tablespoon of gochujang paste (or alternative chili paste)

7oz (198g) of cooked Canadian bacon/ham steak 

1 can of pineapple rings 15oz (425g)

4oz (116g) about1 cup of  frozen peas 

2 Eggs

1 Tablespoon soy sauce, plus extra for serving 

Olive oil

Method 

Whisk eggs and soy sauce together and set aside. Finely slice the spring onions and garlic. Cut the Canadian bacon and pineapple rings into small cubes. 

Put a large non-stick frying pan on a medium/high heat and add 1 Tablespoon of olive oil. Fry the spring onions and garlic for about 1 minute. Add the rice, gochujang paste and frozen peas with a splash of water and toss for about 2 minutes until everything is coated in the paste. Chuck in the cubed pineapple and canadian bacon. Give everything a good stir. 

Push the rice to one side of the pan and tip in the eggs and soy sauce. Turn the heat down to medium and start moving the eggs around to create big curds. When the egg looks almost cooked but not quite set, start folding the rice through the eggs and turn off the heat. 

TIP: If you want to serve it in a restaurant style dome, rub a bit of olive oil inside a small bowl, camp mug or lid from a Thermos flask, add the rice gently and compact it, then turn out onto a plate. Enjoy!