Quick Egg Fried Rice

Ingredients · per serving

• 1 tbsp Neutral oil
• 50 g Frozen peas
• 1.5 tbsp Light soy sauce
• 200 g Cooked rice
• 2 eggs Egg
• ½ tsp Sesame oil
• 2 onions Spring onion
• pinch Salt

Instructions

1. Rice must be cold and dry — ideally yesterday's rice from the fridge. If using freshly cooked rice, spread on a tray and cool 20 min in the fridge first. Hot rice = gluey mush.
2. Beat the eggs in a small bowl with a pinch of salt.
3. Heat the oil in a large frying pan or wok over high heat until very hot.
4. Pour in the eggs. Let them sit 10 sec to set on the bottom, then scramble with a spatula until just cooked (30 sec). Push to one side of the pan.
5. Add the spring onion whites (save greens for garnish) and frozen peas to the empty side. Stir-fry 1 min.
6. Break the cold rice up with your hands and tip it in. Stir-fry 3 min, breaking up clumps, until each grain is hot and separate.
7. Pour the soy sauce around the edge of the pan (so it sizzles, doesn't soak). Add the sesame oil. Toss everything together.
8. Off the heat, scatter spring onion greens. Serve.

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