Fried rice with egg, sun-dried tomatoes and black olives

There are some recipes that are always worth keeping to hand, and for me this fried rice with egg, sun-dried tomatoes and black olives is definitely one of them. It takes just a few minutes to prepare, lends itself to countless variations and is perfect for using up cooked rice left over from the day before.

The technique comes from Asian fried rice, but here we give it a distinctly Mediterranean twist with sun-dried tomatoes, black olives, garlic and fresh basil. The result is a wonderfully tasty rice with separate grains, evenly distributed egg and that slightly toasted finish you get from cooking over a high heat.

To make it, I use the Ken Hom iron wok, because iron works especially well for this type of recipe: it reaches a very high temperature, retains heat extremely well and allows you to stir-fry the rice quickly without overcooking it. And this is precisely one of the secrets of the recipe: the wok needs to be properly hot before you begin.

The other key trick is to use cooked rice from the day before that is thoroughly chilled. As it rests in the fridge, it loses some of its moisture and the grains become firmer and more separate, so they do not clump together when stir-fried.

A simple, quick and very reliable recipe for an improvised lunch or dinner.

Ingredients (serves 2–3)

• 400 g cooked and chilled white rice, preferably from the day before
• 2 eggs
• 6–8 sun-dried tomatoes preserved in oil
• 1 large carrot, cut into small dice
• 60 g black olives
• 1 garlic clove
• 2 tablespoons of the oil from the sun-dried tomato jar
• A few fresh basil leaves
• Salt
• Freshly ground black pepper

Method

1. Cut the sun-dried tomatoes into strips, halve the black olives and finely chop the garlic. Beat the eggs in a bowl and set aside.
2. Place the Ken Hom iron wok over a high heat and allow it to become very hot before adding any ingredients.
3. Add around 2 tablespoons of the oil from the sun-dried tomato jar and add the chopped garlic. Stir-fry for just a few seconds, taking care not to let it burn.
4. Add the sun-dried tomatoes and stir-fry for approximately 1 minute, until they begin to release their aroma.
5. Add the black olives and stir for a few seconds so they combine with the rest of the ingredients.
6. Add the diced carrot, stir to combine and cook for about 1 minute.
7. Add the cold rice directly to the wok and stir-fry over a high heat for 2–3 minutes, stirring constantly and separating the grains so they heat evenly and absorb all the flavours.
8. Push the rice towards the sides of the wok, leaving a clear space in the centre. Pour in the beaten eggs and stir quickly.
9. When the egg is almost set, mix it through the rice and continue stir-frying for a few more seconds, until it is evenly distributed among the grains.
10. Season with salt to taste and add freshly ground black pepper.
11. Remove the wok from the heat and finish with a few fresh basil leaves torn by hand.

Serve immediately, while the rice is piping hot and freshly stir-fried.

Tip: if you have cooked rice left over from the day before, this recipe takes practically 10 minutes to make. And using this same base, you can add vegetables, chicken, prawns or any other ingredient you happen to have in the fridge.