Quick Egg Fried Rice
20 min · Easy
#budget#quick#vegetarian#weeknight
The five-ingredient hero of the fridge clear-out - fluffy rice, silky scrambled egg and sweet peas tossed in a hot pan until every grain is golden and savory. Ready before the kettle boils and endlessly adaptable.
Ingredientsfor 4 portions
- 300 g Jasmine White Rice
- 220 g Large Eggs
- 150 g Green Peas, Frozen
- 100 g Carrots
- 40 g Spring Onions
- 40 ml Soy Sauce
- 15 ml Sesame Oil
Steps
- Cook the rice ahead and let it cool - day-old rice fries up drier and fluffier, but freshly cooked rice spread out to cool works too.
- Heat a splash of oil in a wok over high heat and stir-fry the diced carrot for 2 minutes, then add the peas and warm through.
- Push the vegetables to one side, pour the beaten eggs into the empty space and scramble until just set.
- Add the rice and toss everything together, breaking up any clumps, for 2-3 minutes until the grains are hot and glossy.
- Pour the soy sauce and sesame oil around the edge of the pan and toss until evenly coated and fragrant.
- Stir through the sliced spring onions and serve piping hot.
