A timeless classic. The easiest egg fried rice, forever etched in my memory. Growing up in a humble family, this Chinese-style (CHINESE PORK CHOPS) fried rice was a true treat. Eggs, back then, were a luxury for us, but my late mum, with her unending love, always found a way to bring them into our meals. She knew how much we adored eggs and, despite our limited means, made it a point to buy them with the little money she had (EASY, SIMPLE & QUICK EGG RECIPES)
Not just the eggs, but this simple egg fried rice itself felt like a luxury - a dish that brought joy and comfort to our table. It’s a recipe I still hold close to my heart and cook to this day. Countless times I’ve made it, savoring every grain with the same love and nostalgia. And paired with a spicy sambal or dip? It’s pure bliss, making it even more irresistible.
Ingredients (adjust as needed)
6 cloves garlic -chopped
2 eggs
1 ½ cups cooked
white rice
A handful of
spring onions - sliced
Salt and pepper
to taste
3 tbsp oil
Method
Heat oil in a pan and sauté the garlic.
Push garlic aside, break eggs in the center.
Stir gently to scramble.
Toss in the cooked rice and gently fold and mix to combine with the eggs.
Turn off the heat and fold in the spring onions.
Note
Add frozen green peas for a pop of color and extra texture.
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