Egg-Fried Rice

Page 257

Cuisine: Chinese | Course Type: Sides

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Recipe Review

This dish is a great way to revitalize leftover rice.

I used cooked brown basmati rice which worked perfectly. It was quick to prepare and very tasty and though I didn’t think the amount of oil was excessive and the rice wasn’t greasy, (to me) it did have a slightly oily taste. Next time, I’ll use less or perhaps add the sesame oil early on, rather than at the very end.

I’ll definitely make this again and am looking forward to trying the green rice with spinach variation.

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