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Green Egg Fried Rice Recipe

After the perfect family sharer to make with the kids in the kitchen? We have just the thing. From the brand new, family-friendly cookbook 'Chefs Wanted!' by Allegra McEvedy, this recipe is the love child of two well-loved Asian dishes: egg fried rice and Thai green curry.

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Ingredients

For the rice:

  • 85g long grain rice
  • Pinch of salt
  • 4 eggs
  • 3 tsp tamari or soy sauce
  • 3 tbsp rapeseed oil
  • Juice of 1/2 lime

For the curry paste:

  • 3 tbsp rapeseed oil
  • 1 shallot, roughly diced
  • Small thumb of fresh ginger, grated
  • Small handful of Thai basil, leaves picked
  • 1 tbsp lemongrass paste
  • 2 garlic gloves, roughly chopped
  • Large handful of coriander, roughly chopped
  • 1 spring onion, roughly sliced
  • 3 lime leaves, torn
  • 2 tbsp Thai fish sauce (or veg alternative)
  • 1/2 tsp chilli flakes (optional)

Method

  1. Pour the rice into a medium saucepan and cover with enough cold water to come up to the first joint on your finger. Add a pinch of salt, cover with a lid, and bring to the boil over a medium heat. Once simmering, reduce the heat to low and cook for a further 6 minutes.
  2. Tip the cooked rice onto a large baking tray, spread out thinly and leave to cool completely (or cover with cling film and pop in the fridge overnight).
  3. To make the curry paste, add all the ingredients and 1 and a half tablespoons of water to a food processor and blitz for a few minutes until smooth. You may need to stop the machine once or twice to scrape the ingredients down the sides, using a spatula, to make a smooth-ish paste.
  4. Break the eggs for the rice into a small bowl, add a teaspoon of tamari or soy sauce, and whisk it all together.
  5. Once the rice has cooled, heat a tablespoon of oil in a large non-stick frying pan and use your spatula to add all of the curry paste. Fry for 4-5 minutes over a low heat, stirring constantly with a wooden spoon until the paste smells yummy. Take out 4 tablespoons of the curry paste and set aside.
  6. Turn the heat to high. Add the beaten eggs and stir for a coupleof minutes until scrambled - you want the eggs to be past the point of soft scrambled eggs and instead becoming dry-ish with some browny bits.
  7. Add the rest of the oil and, once it's hot, tip in the cooked rice. Stir every minute or so, using a metal spatula to scrape the bottom whilst the rice fries for 4 minutes or until it's beginning to get nice little crunchy bits.
  8. Turn off the heat, stir in the lime juice, the rest of the tamari or soy sauce, and the reserved curry paste. Give it a taste and add more lime, soy sauce, or chilli as you wish.
  9. Finish with thinly sliced spring onions, any leftover coriander, and a lime wedge...and tuck in straight away!

Photography © Will Heap from Chefs Wanted! More Than 40 Delicious Recipes for Curious Cooks by Allegra McEvedy illustrated by Alice Bowsher out now (DK, £16.99, Hardback)

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