Recipe
Egg Fried Rice
A fast, savoury egg fried rice that is perfect as a side dish with stir-fries, grilled meats or curries.
Ingredients
Method
10 mins prep10 mins cook20 mins total
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.
About this recipe
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.
