Stir-fried Rice with Egg and Spring Onions

The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

This recipe is taken from Delia’s Vegetarian Collection, Delia Smith's Winter Collection and The Delia Collection: Soup

Method

First, warm the frying pan over a medium heat, next, add the rice, then add 8 fl oz (225 ml) boiling water along with the salt, stir once only, then cover with a lid. Turn the heat to its lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.