Posted in Indian, Thai & Chinese Cuisine

Egg Fried Rice


 1-2 eggs depending on size

2 tsps sesame oil

2 tbsp vegtable oil

200g (uncooked weight) Jasmine or long grained rice (cooked and left to go cold)

100g peas

4 spring onions (finely chopped)

100g bean sprouts (optional)

1-2 tsps soy sauce

Ground white pepper


Preparation 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 it’s simmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.

Add the peas, spring onions and bean sprouts (if using). 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 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.

If you want to make it more of a meal rather than a side dish you can add chicken or beef or even prawns.


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