○Your choice of fillings (I used 2 slices of ham and some spring onion in the photo. You can use imitation crabsticks, etc. too).
Salt and pepper
Heat the rice up until it's warm to the touch. If you heat it too much then the egg will set before the rice cooks in Step 2.
Spread the rice out in a heat-resistant plate and crack an egg over the top. So that the rice doesn't clump together, mix the egg into the rice thoroughly.
Add the ○ ingredients to Step 2 and mix them in well. Make sure that the rice is spread out evenly in the bottom of the plate, cover the plate in cling film, and microwave it for 2 minutes (500 W).
Take the rice out of the microwave and stir the rice with a cut-and-fold motion. Wherever the egg has clumped together, make sure to break it apart. Cover the plate in cling film once again and microwave it for 2 minutes at 500 W.
Take the plate out of the microwave once more and stir the rice in the same cut-and-fold motion again to make it nice and crumbly. Then put the rice in the microwave for a further 1 minute at 500 W to evaporate off any excess liquid.
Take the rice out of the microwave a final time and stir it again. Then season the rice with salt and pepper and serve.
Story Behind this Recipe
When I was making scrambled eggs in the microwave I suddenly thought of this recipe. It makes a fried rice that's less oily than when made in a frying pan. This is the second recipe in my "I Want to Eat it Right Now!!" recipe series. My first recipe was Apple Custard (Recipe ID: 908053).
Just make sure to stir the rice well. Make sure to mix the rice thoroughly with the egg, down to the last grain. After microwaving the rice, mix it with a rubber spatula to get it nice and crumbly This rice also contains only a little bit of oil. I used a glass casserole dish to cook my rice in the photo, but if you use a plate you'll end up with less washing up.