Easy Egg Fried Rice (simple, sustainable and cheap)
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- Опубликовано: 28 сен 2024
- This fried recipe is inspired by @mrnigelng - check out his videos for a great laugh but also great cooking tips.#chickens
You can download our recipe here
englishcountry...
We grow our own food on our smallholding and endeavour to be self-sufficient. This recipe is intended to be authentic but to minimise food waste and to produce delicious food for very little money.
Our Amazon store has a number of additional products which we use on the smallholding and rate:
amzn.to/4ah27XX
(We earn a small commission from Amazon, Nestera, Aferiy and EcoFlow Affiliate Links, but it doesn't cost you anything)
Opening Music credits: Artist = Earth Tree Healing
Composer = Claudine West
Website = claudinewestmu...
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THANK YOU 🥰 That was great. I love your stock technique, I'm inspired to Jhoozh up the powdered stock I use with some fresh herbs. Have you considered using the carrot tops in your stock ? They have lots of flavour to share. I've not made such a large batch of rice as that but the way that I wash it is to put the rice in a sieve and run it under the tap over a bowl. I swish it around in the sieve and when there is just enough water in the bowl to be level with the rice when the sieve sits in the bowl, turn of the tap and then swoosh the rice around against the sieve for about 30 seconds. And hey presto, clean rice. You can check by emptying the bowl of the wallpaper paste and then running some fresh water over the rice. It will be clear, trust me. The technique for cooking the efr that I use is to put the rice into the wok first and only add the egg once the rice grains start to dance like jumping beans. I do like the fact that you cook veg into the rice as well. That's definitely on my wish list to try. Next time I'm in the UK I'm going to come round to taste some of your dishes. I'll bring the drinks.😁
Hi Chris. Good point on the carrot tops. I'm super careful as we grow them next to parsnips, the leaves of which gave me chemical burns a few years ago!
@@EnglishCountryLife High Hugh, I remember you saying about the parsnip burns in a video some time back. I will look forward to more cookery vids from you in the future. I watched a few of Uncle Rogers videos and whilst I can see the humour I found the constant repetition of "fuh yoi" really irritating.
@@chrishamilton-wearing3232 Each to their own - he makes me laugh (especially when he reviews Jamie Oliver 😁)
@@EnglishCountryLife I've seen some of the thumbnails referring to Jamie. I will endeavour to watch one.
@@chrishamilton-wearing3232 Worth it for the comedy
Didn't think people would be interested in your friend rice?!!! Mate, you need to put a cookbook together! That's awesome. Further, every cookbook out there cooks for 4-6 people. It's so nice to have a breakdown for 2 people without having to do the math. Everything I've tried that you've put up here has been great. Please, more recipes. Thank you. Yum.
@@a.b.9707 That's very kind of you. We are currently preparing all our meat for the year (don't want to fall foul of "Family Friendly" rules) but suffice it to say that we will not be short of chicken or venison so there are opportunities
Hi Hugh, love the cooking side of your channel, would love to see more recipes. Thanks jim
Righto Jim - Chinese? Italian? Mexican?
I'm happy to watch anything you do but as winter is on its way and lots of veg coming into season how about some hearty soups 👍
@@jimmyh8090 Interesting, leave it with me!
👍
@@EnglishCountryLife Italian inspired things too please Hugh!
My mouth is watering! Ty for this tutorial ❤
My pleasure 😊. Honestly it's really easy to make!
Great video - I'm going to need the recipe for those sweet and sour balls!
They are super easy, want me to do a quick video?
@@EnglishCountryLife Yes please, it looks delicious!
@@Mrcharlieguy Will do 😉
that looked fantastic. really nice, the soy added is a game changer! I normally add it at the table but will try this way way, can see why it will work. thanks
@@mc-yt2rc Do let me know what you think when you try it? It is the authentic way to do it, but just run it around the rim, it doesn't need much!
Oh my! You should set up a sub-channel, for all your culinary creations ❤❤
@@donnamarshall8349 You don't get a body like mine without being able to cook 😁
Great video Hugh, that looked really tasty. What type of rice do you use for this recipe, ordinary long grain?
Jasmine is my rice of choice but it works fine with long grain or basmati.
Hi, I was wondering if your canning things like stew, can you swap out celery and use parsnips instead? Every recipe has celery in them.
@@miajea You have to be careful not to fundamentally alter the safety of recipes but yes, if you understand food science, it is possible
Other than the home made stock (i use a Knorr stock cube) that's basically how i do mine, less the chilli as Rachael doesn't like any spice in her food. I would use one though if making just for myself, which i very rarely am. Do you freeze chicken carcasses until you have enough to make a stock?
@@hillbill79 Hi Mark, freezing is a good idea. We process our own birds for freezing so we make stock after jointing a few up then roasting the carcasses
@@EnglishCountryLife Hi Hugh. :).Do you prefer the stock made from a roast carcass? Or one that's just been jointed and previously uncooked? Different flavours... have you tried both?
@@hillbill79 I have tried both & both work. You tend to get more fat from unroasted but after removing legs, breasts and wings we tend to roast then pick of the roasted meat for soup, stew etc. It's surprising how much you get from a few carcasses. After that the bones go for stock. Roasted skin is also great.
@@EnglishCountryLife Our normal routine is to buy an extra large chicken from the farm shop... usually around 2.2kg.. We will roast the whole bird for a sunday dinner, use the breast meat for that, then either make a soup, Thai green curry or Risotto with the rest of the meat on Monday or Tuesday. If doing soup, the carcass gets made into the stock, but for the others, its gets picked apart as treats for the dog and cats. We actually have a large 200ltr chest freezer... now considering saving the carcasses, letting the animals starve.. kidding, they're fat enough anyway lol... and doing a batch of stock. We are quite economical, with food, but not having the land you and Fiona have, we are quite limited. We grow plenty, but we can only grow in pots, not having an actual garden, just a driveway.. which is filled with pots, not cars lol.
@@hillbill79 Yes our way is a little different. We process out between 1.5 & 2 kilos generally. A mature cockerel can be 4 kilos - but we don't want 40 that size in the orchard. A 1.5 kilo bird suits the two of us
Uhm....the sweet & sour chicken balls? That'd better be the next recipe my lovely!
@@jacquiehahn4910 Really? Okay, they are super easy!
@@EnglishCountryLife oh yes! They look fabulous, & super unctuous....
@@jacquiehahn4910 It shall be done!
Looks fab, I’ll be round later
Don't delay it's going fast 🍛!
Looks delicious Hugh. As with many dishes, it's all in the stock!
Interesting point about MSG. I was one of those who recall it getting a bad name in the 80s and assumed it was unhealthy. Never knew that it was actually a seaweed extract. Interesting....I'll take another look.
I though exactly the same! Then I found out that Gluatames occur naturally in many foods.
Lets get Cooking :)
Definitely
Fuiyoh !!!! Nephew Hugh......Have you had the seal of approval from UNCLE ROGER 🤣🤣🤣🤣🤣🤣🤣
@@johnpeterdean1653 Sadly not Haiya 😥
Oh great, now I am hungry! :D On a serious note, great video and an awesome recipe, thank you :)
@@matpros Really glad you enjoyed it 🍛!
Really nice! I like that you show a way to use things from the garden, and that it is quick and easy.
@@brightantwerp Thank you - quick & easy is our watchword!
I can recommend using Sesame oil to add flavour
@@shaneonpole That's a great tip, I often do but forgot making this 😊
Fabulous! I will be doing this method soon! Your instructions are so well thought out and easy to follow! Thank you!
Do let us know what you think when you've tried it please?
@@EnglishCountryLife I certainly will! 👍
Looks lovely!
@@topcatthehat Thanks - like most things, it's easy when you know how!
Nice technique.
Many have allergy or sensitivity to MSG. Our house does.
I'm sorry to hear that you have a sensitivity. Whilst obviously that's very sad, you can of course leave it out. It is interesting to note that scientific studies haven't found a common link
www.bbc.com/future/article/20151106-is-msg-as-bad-as-its-made-out-to-be
www.mountsinai.org/health-library/diseases-conditions/monosodium-glutamate-msg-food-intolerance#:~:text=However%2C%20studies%20on%20MSG%20in,MSG%20in%20food%20caused%20symptoms.
Dear Fiona,
I know this isn’t a post on your chickens. I am corresponding with a fellow who is doing interesting things with his chickens. I have told him how you combine setting hens with an incubator in raising your chickens. What I would like to know from you is the following : 1. How many pullets and how many cockerels do
you raise each year on average? How many pullets do you sell each year to contribute to the cost of your expenses?
Thank you very much in advance.
It is 83% here in south-western Ontario at the moment. Actually, a really lovely day. It has become quite dry right now, the first dry spell all summer.
I hope you are keeping well and that all is well with your chickens, other animals, and your garden.
Sincerely,
Larry Clarence Lewis
London, Ontario, Canada.
Hi Larry,
We raise about 80 birds a year. We keep the best 4 pullets for breeding. We hatch a batch of unrelated eggs and keep the best unrelated cockerel. So we sell 36 hens (ish) which more than cover all running costs.
@@EnglishCountryLife Dear Fiona,
What an absolute dear you are. It never ceases to amaze me what all you do with your Buff Orpingtons and the other chickens you have to fill in the gap. Thank you for the information. I plan to pass it on.
Sincerely,
Larry Clarence Lewis
London, Ontario, Canada.