Amoy Cookery Challenge and Hannah Hayes’ Egg Fried Rice Recipe
Last week I had the pleasure to attend a lovely Chinese Cookery Challenge with new Amoy Special Selection Soy Sauce.
We were invited by Amoy to put our culinary skills to the test and take part in their Asian Cookery Challenge.
Step into the kitchen and learn how to cook up an amazing Chinese feast using Amoy’s new Special Selection Soy Sauce – the first ever premium Soy from Amoy.
Amoy Special Selection Soy Sauce revives the Chinese cooking staple and is a whole new way to create spectacular oriental recipes at home.
Made with the finest extracts of soya beans blended with sea salt, Special Selection Soy Sauce provides an intense and full bodied flavour unlike other standard soy sauces.
I had the opportunity to prepare and taste some delicious food and enjoy a Chinese cookery demonstration by a renowned chef who specialises in cooking up authentic Chinese cuisine.
Unfortunately I wasn’t able to stay for the whole event, so I could only take part of the Egg Fried Rice cookery challenge. It was extremely easy to make and it was very tasty!
Hannah Hayes’ Egg Fried Rice Recipe
- 3 eggs
- 2 Tablespoon Shaoxin Wine
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 2 bowls of rice (cooked and cold)
- 50g frozen peas, defrosted (rinse under warm water to do this quickly)
- 50g ham (or any cooked meat)
- 2 spring onions, finely chopped
- 1-2 tsp soy sauce
- ground white pepper
1. Beat together 2 eggs, shaoxin wine, spring onion and sesame oil and put it aside
2. Beat the remaining egg and mix it well with the rice, using a plastic bag.
3. Heat 1tbsp vegetable oil in a wok. When it’s shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through
4. Add the peas and ham. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper. Dish the rice out and put it aside
5. Heat 1 tablespoon of the oil into the wok. Pour the beaten egg mixture into the oil and leave for about 5-10 seconds so it begins to set
6. Add the rice into the wok. Stir-fry for a further minute and serve straight away.
As we are still not eating meat because of the Orthodox Lent, I had smoked tofu instead of ham in my egg fried rice.
The egg fried rice was ready within minutes and it was very tasty.
Once I got home, I told hubby how delicious it was, so he asked me to cook it for him, I will do soon!
Thank you for the great event, it was very enjoyable and useful. I had the opportunity to meet some lovely bloggers: Rock’n’Roller Baby, The View from the Table, Lunchbox World, Gannet and Parrot, Best and Beyond, Utterly Scrummy Food for Families and Domestic Goddesque.
I am looking forward to making Hannah Hayes Egg Fried Rice at home for my family! I’m sure they will love it! 🙂