Egg Fried Rice

• 500 g cooked rice, cold (day-old is best)
• 3 eggs, beaten
• 2 tbsp neutral oil
• 3 spring onions, sliced, whites and greens separated
• 2 cloves garlic, minced
• 150 g frozen peas
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• White pepper, to taste

Method

1. 01Break up any clumps in the rice with your hands.
2. 02Heat 1 tablespoon of the oil in a wok over high heat. Add the eggs and scramble for 1 minute until just set, then tip onto a plate.
3. 03Add the remaining oil, the spring onion whites and the garlic. Stir-fry for 30 seconds.
4. 04Add the rice and peas. Stir-fry for 4 minutes, pressing the rice against the hot wok, until heated through and slightly crisp.
5. 05Add the soy sauce, sesame oil and the eggs back in. Toss for 1 minute, breaking up the egg.
6. 06Season with white pepper and serve topped with the spring onion greens.