Egg Fried Rice
A rice or noodle dish is traditionally served at the end of a Chinese Banquet, ‘just in case’ the guests have had insufficient to eat.
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450g long grain rice - well rinsed
3 Tbsp vegetable oil
100g frozen peas
1 tsp salt - to taste
2 eggs - beaten
2 spring onions - shredded to garnish
Cooking Method
Cook the rice according to pack instructions. Rinse in cold water, drain. Spread out onto a tray lined with kitchen paper, leave to dry out for 20 minutes. Heat a wok or large heavy-based pan. Add 2 Tbsp oil, when hot add the rice, peas and salt. Stir-fry over a high heat for 3-4 minutes, or until the ingredients are heated through. Push the rice to one side of the pan, add the remaining oil, when hot, pour in the beaten egg and lightly fry, until the egg is just beginning to set. Stir the egg throughout the rice. Serve garnished with spring onions.
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