Egg Fried Rice

Ingredients

For 4 portions

• 🍚 300g rice (dry)
• 🍳 3 medium egg
• 🥕 1 medium carrots
• 🪴 100g frozen peas
• 🧅 3 medium spring onions
• 🥣 2 Tbsp soy sauce
• 🏺 2 Tbsp peanut oil
• 🏺 1 Tsp sesame oil
• 🧂 1 dash salt

Method

1. Cook the rice in advance and leave it to cool completely (day-old rice works best).
2. Dice the carrot small. Beat the eggs. Heat 1 Tbsp of the peanut oil in a wok or large pan over high heat. Pour in the eggs and scramble quickly until just set. Remove and set aside.
3. Add the remaining oil and add salt to the wok. Add the cold rice and stir-fry for 2–3 minutes, breaking up any clumps.
4. Add the diced carrot and peas; cook for another 2 minutes until the carrot softens slightly.
5. Return the scrambled egg to the pan. Add the soy sauce, sesame oil and sliced spring onions. Toss everything together for 1 minute until well combined and hot.
6. Serve immediately.