Egg Fried Rice
The best use for leftover rice: a hot wok, fluffy egg and spring onion. Ready in ten minutes.
Prep5 min
Cook10 min
Makes2 servings
LevelEasy
Allergens: Egg, Soy, Gluten, Sesame. Always check labels.
Ingredients
Method
- Break up any clumps in the rice with your fingers.
- Heat a wok until very hot, add half the oil and the eggs. Scramble until just set, then push aside or lift out.
- Add the rest of the oil and the rice. Stir-fry for 3–4 minutes until hot and starting to toast.
- Add the peas, soy sauce, salt and white pepper and toss for 1 minute.
- Return the egg, add the spring onions and sesame oil and toss once more.
Cook's tip: Freshly cooked rice turns mushy; spread it on a tray and chill it for an hour if you have no leftovers.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
