Quick and Easy Egg Fried Rice
| 300 g | Cooked rice (preferably chilled, leftover rice works best) |
| 2 large | Eggs |
| 2 | Spring onions, sliced (plus extra for garnish) |
| 2 cloves | Garlic, minced |
| 100 g | Frozen peas |
| 2 tbsp | Soy sauce (use reduced salt, if preferred) |
| 1 tsp | Sesame oil |
| 1 tbsp | Vegetable oil |
| pinch | Black pepper |
| Prepare the eggs: Heat a drizzle of vegetable oil in a large non-stick frying pan or wok over medium heat. Crack the eggs into the pan, scramble gently, and cook until just set. Remove and set aside. |
| Cook the vegetables: In the same pan, heat the remaining vegetable oil. Add the garlic, and peas. Stir-fry for 3–4 minutes until softened. |
| Add the rice: Add the chilled cooked rice to the pan. Stir well to break up any clumps, and cook for 2–3 minutes until heated through. |
| Season and mix: Stir in the soy sauce, sesame oil, and a pinch of black pepper. Return the scrambled eggs to the pan and mix gently with the rice and vegetables. |
| Finish with spring onions: Stir in the sliced spring onions and cook for 1 more minute. |
| Serve: Garnish with extra spring onions and enjoy hot! |
| Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes |