Beijing Rice

There are many, many ways to make Beijing rice which is, at its heart, just egg fried rice. Feel free to use this as a template for your own experiments, give your imagination free reign and add any vegetables that you like.

Beijing rice is the perfect accompaniment to stir-fried dishes, but with the addition of a little separately-cooked pork, chicken, prawns or fish it stands up as a meal all by itself.


RECIPE – feeds 2 -4 

basmati rice, cooked and cooled

2 tbsp groundnut oil

2 large eggs, beaten

2 medium tomatoes, sliced

3 tbsp light soy sauce

1 tbsp sesame oil

a twist of freshly ground white pepper

1 large spring onion, thinly sliced


Measure out a quantity of rice appropriate to the number of people eating. If cooking for more than 4 people then increase the amounts of the other ingredients as appropriate.

Cook your rice, tip into a sieve to drain and leave to cool completely.

Tip: Back in the days when I could only manage to cook a small handful of simple dishes, the one and only thing that I could cook well was rice. In my hands it always had perfect bite coupled with softness, each grain was distinct and separate from its neighbour and there was no hint of stodginess. Then it all went wrong.

I learned that the way I cooked rice was incorrect. I convinced myself that I should be using exact volumes of rice and water, cooking for exact times, sealing pan lids, leaving it to sit for ages, using tea towels as steam absorbers – the more instructions I followed, the more I got away from the simple pleasures of cooking rice simply, the worse my rice got.

My wife was in despair; “you have lost your rice mojo” she told me. Eventually I did the sensible thing and went back to cooking my rice the wrong way, and now it’s perfect again.

In my world, you put your rice in the largest pan you have and cover it in a lot of cold water, at least an inch of water over the level of the rice. Season the water with a very little salt and over a high heat bring the water up toward boiling point. Before it actually boils, turn the heat right down so that the water settles into a very gentle simmer. This will prevent the rice grains from bursting.

The time it takes your rice to cook can differ greatly, so check your rice after 3 or 4 minutes at the simmer and check it every minute thereafter. Your grains should be soft but with a definite firmness to the grain. Overall, your pan of rice should emerge as clean, distinct grains that will be a pleasure to eat.

Prepare all your ingredients, heat the groundnut oil in a large pan over a medium heat and when hot add the beaten eggs. Scramble slightly then add the rice and stir thoroughly so the egg threads all the way through the rice. Add the tomatoes and stir thoroughly over the heat for 2 minutes then add the soy sauce, sesame oil and ground white pepper. Stir, take off the heat, add the spring onion, stir again and serve, garnished with a little chopped fresh coriander leaf if you like.

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