Oriental Egg Fried Rice Recipe

Last Updated on January 16, 2017 by Ed Joven

How to cook Oriental Egg Fried Rice with Shrimp

This Oriental Egg Fried Rice Recipe with Shrimp is a quick and easy recipe to make - I suggest you make the rice the night ahead, you'll never have a problem with soggy rice this way - cold rice works the best with this dish.

• a mugful of long grain rice
• a cupful of frozen peas
• 2 tablespoon sunflower oil
• 2 back bacon rashers, roughly chopped
• 1 small red pepper , chopped
• 2 garlic cloves , thinly sliced
• 2 large eggs
• 1 heaped teaspoon Chinese five-spice powder
• 1 cup cooked medium shrimp, peeled and deveined without tail
• Scallions for garnish

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt – the water will bubble furiously.
• Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes.
• After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse).
• Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp.
• Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
• Add-in the shrimp and cook for another 3 minutes. Stirring constantly.
• Beat the eggs, pour into the pan and stir fry until the egg just sets.
• Toss in the Chinese 5-spice
• Garnish with scallions then serve hot.