Egg-Fried Rice

By Al.E

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Ingredients

1 egg
2 tsp sesame oil
2 tbsp vegetable oil
200g long-grain rice (uncooked weight), cooked and left to go cold
100g frozen peas, defrosted
4 spring onions, finely chopped
1-2 tsp soy sauce
ground white pepper

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Beat the egg and sesame oil together and put to one side.

Step 2

Heat the 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.

Step 3

Add the peas and spring onions. Stir-fry, turning the rice constantly, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan.

Step 4

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.

Make sure the rice is cooked and cooled beforehand so it doesn't stick together when frying.