Egg Fried Rice

Ingredients

• 3 cups cold cooked rice
• 2 eggs, beaten
• 2 spring onions, sliced
• 2 tbsp oil
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• Handful frozen peas
• Salt and white pepper

Instructions

1. Heat 1 tbsp oil in a wok and scramble the eggs softly, then set aside.
2. Add the remaining oil and stir-fry the peas and white parts of the spring onion for a minute.
3. Tip in the cold rice and toss over high heat, breaking up any clumps.
4. Return the egg, add the soy sauce, sesame oil, salt and pepper, and toss to combine.
5. Finish with the green spring onion tops.

Serving suggestions

• Lovely on its own or alongside a stir-fry.

Storage & reheating

Reheat thoroughly within a day; do not leave cooked rice at room temperature for long.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions