Egg Fried Rice
This egg fried rice is light, savoury and full of aromatic flavour from garlic, ginger and spring onions.
Serve it as a side dish alongside your main, from stir-fried vegetables to grilled chicken, prawns or beef.
Ingredients
- 600g Cooked Jasmine Rice cold
- 80g Frozen Peas thawed
- Black Pepper freshly ground, to taste
- 2 tbsp Light Soy Sauce
- 1 tsp Toasted Sesame Oil
- 1 tsp Fresh Ginger finely grated
- 3 Eggs beaten
- 4 Spring onions finely sliced
- 2 cloves Garlic minced
- 2 tbsp Sunflower Oil
Method
10m10m20m
- Break up any clumps in the cold rice so the grains are separate.
- Heat 1 tablespoon of sunflower oil in a large wok or frying pan over high heat.
- Add the beaten eggs and scramble quickly until just set, then transfer to a plate.
- Add the remaining oil, then fry the garlic and ginger for 20–30 seconds until fragrant.
- Add the rice and stir-fry for 2–3 minutes, tossing to heat it through.
- Stir in the peas and most of the spring onions, then cook for 1 minute.
- Return the egg to the pan and break it into bite-size pieces.
- Add soy sauce and sesame oil, tossing well to coat evenly.
- Season with black pepper and stir-fry for another 30 seconds.
- Serve hot as a side dish, topped with the remaining spring onions.
Notes
Use cold day-old rice for the best texture and to avoid clumping.
Keep the heat high so the rice fries quickly rather than steaming.
Add a squeeze of lime or a little chilli oil at the table for extra punch.