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

May contain eggs

1 Medium Egg
2 Teaspoon sesame oil
2 Teaspoon vegetable oil
200g plain rice cooked (See Recipe) and left to go cold
120g frozen peas defrosted
5 spring onions finely chopped
100g beansprouts
2 teaspoon light soy sauce
Ground white pepper
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 beansprouts.
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.