Egg Fried Rice with Spring Onions and Soy

Ingredients

• 600 g cooked long-grain rice (cooled)
• 4 eggs
• 6 spring onions
• 150 g frozen peas
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 cloves garlic

Method

1. 1

   Heat the vegetable oil in a large wok over a high flame until smoking.

2. 2

   Add the crushed garlic and sliced spring onions, stir-fry for 30 seconds until fragrant.

3. 3

   Tip in the cold cooked rice and press it against the wok, breaking up any clumps, for 2 minutes.

4. 4

   Push the rice to one side, crack in the eggs and scramble them briefly before folding through the rice.

5. 5

   Add the frozen peas and stir-fry for a further 2 minutes until heated through.

6. 6

   Drizzle over the soy sauce and sesame oil, toss well, and serve immediately.