Egg fried rice

What you will need    

2 tablespoons of vegetable oil

200 g/7 oz long-grain rice cooked and left to be coll

100 g /4 oz of defrost peas reined in warm water quickly

4 spring onions chopped

1-2 tsp soy sauce

ground white  pepper

1 egg


Beat together the egg and sesame oil and put to one side Heat the vegetable oil in a wok or large frying pan. When it’s shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.Add the peas, spring onions and beansprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.


Egg-fried rice


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