Dishes you forgot to make for quite a while…

AreWeThereYet

Witzend How do you stop your rice from going soggy when you fry it with the egg? I've tried everything I can find but still get soggy egg fried rice 🙁

I found a tip in one of my recipe books a while back. Whisk the egg with a dash if sesame oil. Put the wok or wok-like pan on the heat, turn on the ring, add a small amount of neutral oil like sunflower or vegetable in the wok. Put in the whisked egg, immediately move the egg around, preferably with a whisk. The egg will cook quickly. Remove the egg to a plate. Continue with your recipe as normal. When the rice is just about ready, add the cooked egg back in and stir it through the rice to "re-heat" the egg. Hope this tip works for you. I'd pretty much given up cooking fried rice til I came across the tip but, now it's never soggy, I make it regularly now. I always stir through a teaspoon (or sometimes 2 depending on how much rice I'm doing) and a dash of sesame oil and stir it through the warm rice just before I add the egg back in (another tip from same source)

Sorry, it was a teaspoon or 2 of soy sauce but I forgot to type soy sauce. I just NotSpaghett makes an omelette - I can see how that would work too as it's the same concept. ie, cook the egg first. I might have to cook some rice to cool it as I feel like egg fried rice for our tea now

I never seem to have a problem with this.

I stir-fry garlic, ginger and sliced spring onion or shallot in very little, very hot oil, add cold cooked rice and thawed frozen peas. Stir fry like blazes then add beaten egg, soy sauce and sesame oil then stir fry quickly again.

I had some rhubarb in the garden so I made a rhubarb and apple crumble with custard. Hadn’t had it for ages.

NotSpaghetti

^When making egg fried rice. Make an omelette to begin with. Let it cool and slice thinly. Stir fry the rice and vegetables then add the sliced omelette.^

I thought this was what everyone did!

Mine has water (and sometimes a dash of tanari) in the egg to make it runny and cook really thin.

My recipe is for Thai style egg fried rice - eggs are cracked and stirred well in towards the end of the cooking time. I stir fry a lot of veg separately.

I also make similar eggy rice for the Gdcs, but without all the spicy stuff. A super-quick meal for when they’re (invariably!) starving - as long as you’ve cooked the rice in advance. They have it with peas and sweetcorn.

It was apple crumble here too, no rhubarb though. What I did with it was to follow Mary Berry’s advice and add seeds and walnuts to the crumble absolutely divine.

I do too GranPepp...
However I have a rather nice curry to eat up....