Egg fried cous cous is an easy twist on special fried rice. It makes delicious and quick easy midweek dinner, which is perfect for using up leftover cous cous as well as sad vegetables from the bottom of the fridge. No leftovers? Recipe contains a foolproof way to make perfect cous cous every time.
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Egg Fried Cous Cous
I am a huge fan of cous cous. It’s so simple to make, as well as adaptable as it pairs so well to so many flavours, here in the fuss-free kitchen it s a staple!
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I like to think of cous cous as instant rice – simply pour boiling water or stock over the cous cous, drizzle on some oil, fluff and away you go.
This egg fried cous cous is a quick and easy twist on egg fried rice and is an adaptable midweek, after work meal for when there is nothing to eat in the fridge aside from a few sad vegetables!
Why make stir fry cous cous
- This meal can be made in minutes!
- It’s so quick! Even if you don’t have any leftover cous cous, preparing it takes only a few minutes. Much faster than cooking rice.
- This recipe is endlessly adaptable. Use whatever vegetables you have at the bottom of your fridge that need using up. An easy way to cut down on food waste!
The Wok Clock – The Secret to Successful Stir Frying!
The secret to a successful stir fry is preparation and cooking all your ingredients in the right order!
Stir frying means less time cooking, but more time in preparation. I learnt about the wok clock at the School of Wok and my stir fries are far better for it!
When preparing the items to be cooked, arrange them on a board or plate in the order that you’re going to cook them, going from the first, longest cooking items at 1 o’clock, to the final, shortest cooking at 12.
Then, when cooking, simply add each in order to the wok. Nothing goes in the wrong order, you’re far less likely to overcook or under-cook any particular ingredient.
Having said that, this recipe is far more forgiving than a regular stir fry so the wok clock isn’t as important!
How to make egg fried cous cous
Step one – assemble and prepare the ingredients.
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Dice the onion, pepper and chilli, crush and chop the garlic, coarsely grate the carrot and slice the mushrooms.
Defrost frozen peas and corn by either in a microwave, or by pouring boiling water over them.
Break the eggs into a small bowl and beat briefly to break the yolk.
Step two – heat the oil in a large frying pan or wok.
Fry the onion for a minute, then add the garlic and stir for a minute. Add the pepper and cook until it’s just stating to colour.
Add the rest of the vegetables and the cooked cous cous.
Keep stirring until hot all the way through.
Step three – make a well at the centre of the cous cous, and pour in the egg.
Let the egg start to cook, then when the bottom layer has cooked, stir the egg and cous cous all together.
Keep stirring until the egg is completely cooked.
Dress the egg fried cous cous with some soy sauce or tamari and a sprinkle of five spice.
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Serve immediately.
How to Prepare Perfect Cous Cous Every Time!
Cous cous is so easy to prepare; it doesn’t really count as cooking. Despite what it says on the packet you don’t need to cook cous cous – simply pour over just off the boil water or stock – stir and allow it to stand.
Pour boiling water or stock over the dry cous cous in a bowl. Cover, and let it stand for 10 minutes while the water or stock is absorbed. Once the time is up, fluff the cous cous with a fork to separate the grains and add a glug of oil.
How to make perfect cous cous – Ingredient ratios
The simple secret to perfect cous cous is to make sure you use the right amount of liquid.
By Weight
The ratio is one and one half times the weight of cous cous in liquid. So for 100g of cous cous, you would use 150g of liquid.
By Volume
One and one quarter times the volume of cous cous in liquid. So one cup of cous cous need one and one quarter cup of liquid.
Hints, Tips and Variations for Egg Fried Cous Cous
- Don’t beat the egg before adding it. Break the egg directly into the cous cous, let the white cook briefly, and then stir everything together so you have more interesting colours.
- Vary the vegetables – use whatever you have handy that needs using up. Why not try: –
- Grated butternut squash or pumpkins
- Grated parsnips
- Different colours of bell peppers
- Grated courgettes or zucchini.
- Sliced leeks.
- Fold in lightly steamed greens at the end of cooking
- Add some leftover roast chicken.
- Dress the cooked dish with different flavours – try using soy sauce or tamari, a sprinkle of five spice, chilli sauce or some seaweed flakes!
Another delicious quick and easy side dish is our fully loaded dirty chips, or my easy mushroom rice.
Update Notes: This recipe was originally posted in 2012, but was rewritten and republished with new photos, step by step instructions and hints & tips in March 2019.
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