This is one of the simplest recipes you can imagine. It’s tasty, salty (my weakness in food; don’t let my sweet tooth fool you) and made with pantry ingredients. I just love this stuff. I saw this first on Chinese Food Made Easy but it was J who suggested we try it after we both arrived home one evening after a very tiring day.
I bought the book primarily because I wanted to learn how to cook Chinese food, or a version of it, at home, without resorting to unnecessary trips to the takeaway. The good thing is that we don’t do that often, but once in a blue moon I do get that annoying urge for something very salty. Instead of rushing out to get food containing who-knows-how-many-extra-grams of salt,
which quite frankly I don’t need and I would guess other unmentionable things, J and I opt for this either alone or as a side. It definitely hits the spot.
Serves 3 to 4 as a snack or side dish.
- 2 tablespoons vegetable oil or rapeseed oil
- 3 large eggs, lightly beaten
- 1 cup thai rice, cooked
- 3 large ripe tomatoes, sliced
- 3 tablespoons dark soy sauce
- 1 tablespoon toasted sesame oil
- pinch of pepper
- 2 spring onions, finely chopped
- a sprinkle of fresh coriander
Heat up a wok, or a non-stick pan over very high heat and add the vegetable oil into the pan. (You must work quickly but carefully from here on, so take a deep breath and go for it.) Add the beaten eggs and scramble them for a couple of minutes.
Next add the rice and stir well to break it up. Add the tomatoes and stir-fry everything for a few more minutes. Everything is practically already cooked so you don’t really need more than five minutes I would say.
Pour in the soy sauce, sesame oil, pepper and spring onions. Give the rice another good mix and serve immediately. Sprinkle some coriander on top of each serving.
(Recipe adapted from Ching-He Huang’s Chinese Food Made Easy, HarperCollins, 2008.)