I've just posted my recipe for Slimming World Egg Fried Rice here.... It was a little dry so I'd really appreciate any advice on how to make it even tastier
Hi what about making a curry sauce with this... Natural yoghurt and curry powder add to cooked chicken or prawns make sure pan that your using is cold before adding the yoghurt then heat slowly to stop curdling xx
Here is my version of egg fried rice, mine's with chicken.....
Pete’s Egg Fry Rice with Chicken
1 onion, sliced (s) (sff)
1 cup of peas (ss) (ff)
1tsp Chinese 5 spice
1tsp sesame oil (2syn /2=1syn each)
2 eggs (ff)
2tbsp of light soy sauce
2tbsp oyster sauce (2syn /2=1syn each)
150g long grain rice (ff)
150g pre-cooked chicken (s) (ff)
100g beansprouts (s) (sff)
Dark soy sauce
In a saucepan add rice & water with a ratio of 1part rice to 3 parts water, bring to the boil them simmer until the water is used up, remove from the pan and tip into a sieve, replace the sieve on top of the pan, cover with a lid and allow to steam for a few minutes, set aside & allow to cool.
In a small dish mix together the soy sauce, oyster sauce, Chinese 5 spice & sesame oil
Break the eggs into a small bowl, season, beat with chopsticks or a fork.
In a wok, sprayed with Fry Light, heat the chicken then add the onions & peas, cook together, (plus any extra’s) then add the spices & rice, cook for 5 mins.
In the wok move the food to one side and add the egg, whisk rapidly using the chopsticks or fork until it starts to set then mix with the rice & chicken, season, cook for 10 mins until well mixed and hot.
Serve in a warmed dish, add dark soy sauce if you want.
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