Breadcrumbs
| Mushroom Fried Rice
| Green Masala Tofu Curry
| Vegan Prawn Masala
| Quorn Vindaloo
| Quick Chickpea Curry
| Vegan Seafood Vindaloo
| Moroccan Vegetable Stew
| Egg Fried Rice
|
Egg Fried Rice
A classic rice recipe adapted by SpiceTheWorld, this goes with anything


Serves 4-6 (Estimated) Rating 4/5

Prep Time 5 Minutes Cooking Time 10 Minutes

Ingredients |
1 Egg |
2 Teaspoon Sesame Oil |
2 Teaspoon Vegetable Oil |
200 Gram Plain Boiled Rice, cooked and left to go cold |
120 Gram Frozen Peas |
5 Onion, finely chopped |
100 Gram Bean-sprouts |
2 Teaspoon Light Soy Sauce |
Ground White Pepper |
Method |
Beat together the egg and sesame oil and put to one side. |
Heat the vegetable oil in a wok or large frying pan. |
When shimmering add the rice and stir-fry until completely heated through. |
Add the peas, spring onions and bean-sprouts. |
Stir-fry turning the rice constantly around the pan for about 3 minutes. |
Season well with soy sauce and pepper then push to one side of the pan. |
Pour the beaten egg mixture into the other side and leave so it begins to set. |
Using a chopstick or wooden spoon 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. |