Egg Fried Rice
The best use of yesterday's rice. Cold cooked rice fries without going sticky, and dinner is ready in 15 minutes.
- Prep 5 min
- Cook 10 min
- Total 15 min
- Feeds 2
- Main Course
Ingredients
400 g Cooked rice
Cooked rice from the fridge, at least a few hours old
3 Egg
2 tbsp Vegetable oil
Neutral oil with a high smoke point
100 g Peas
3 Spring onion
Green onion (scallion)
2 cloves of Garlic
2 tbsp Soy sauce
Light soy sauce
1 tsp Sesame oil
Toasted sesame oil
Steps
Prepare
Break up any lumps in the rice with your fingers. Beat the eggs. Slice the spring onions and crush the garlic.
Scramble the eggs
Heat 1 tablespoon of oil in a wok over high heat. Cook the eggs until just set, then put them on a plate.
1 min
Fry the rice
Add the rest of the oil, the garlic and the peas. Add the rice and stir-fry until it is hot and starts to crackle.
5 min
Finish
Put the eggs back with the soy sauce, sesame oil and most of the spring onions. Toss for 1 minute and serve with the rest of the spring onions on top.
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