Egg Fried Rice from A Week in The Kitchen - recipe for Crowdcast 8/9 @6pm

(For Crowdcast Live 8 Sept @6pm)

400g Jasmine Rice (2 cups) (preferably cooked for the Live)

4 T vegetable oil

1 red onion finely diced

7 cm ginger, peeled and finely julienned

1 tsp chilli flakes

2 T sesame oil

1 T salt

1 ½ T brown sugar

6 organic eggs

3 spring onions

a small amount of chives for garnish

Boil the Jasmine rice in plenty of water until al dente, about 9 minutes.  Drain and rinse with cold water.  Set aside.

Add the vegetable oil to a wok and heat until its surface smokes slightly.  Add the red onions and cook until they are golden.  Add the julienned ginger and the chilli flakes and fry until the ginger softens, about 4 minutes.  Stir in the sesame oil, salt and sugar and cook for another minute.  Remove from the heat.

Whisk the eggs together in a bowl.  Add a tablespoon of the oil from the cooked onions to a regular frying pan and put the pan onto a medium heat.  Pour the egg mixture into the pan and leave to cook for 10 seconds before folding the egg mixture over onto itself with a spatula and making an omelette.  Slide the omelette onto a plate and when it has cooled slightly, slice into strips and set aside.

Place the rice in a large mixing bowl and season with a teaspoon of salt and a shake of white pepper.  Add the onion mixture to the rice along with the sliced spring onions and stir it gently through the rice using wooden spoons.

Place the egg fried rice onto a serving platter and add the egg strips.  Sprinkle with the snipped chives.