Breadcrumbs | SpiceTheWorld Curry Sauce | Caribbean Vegetable Curry | Red Lentil and Pumpkin Dahl | Indian Onion Relish | Spinach and Cheese Curry | Sticky Jerk Tofu with Mango Slaw | Murgh Makhani | Egg Fried Rice |
Egg Fried Rice
A classic rice recipe adapted by SpiceTheWorld, this goes with anything
Serves 4-6 (Estimated) Rating 4/5
Prep Time 5 Minutes Cooking Time 10 Minutes
| Ingredients |
| 1 Egg |
| 2 tsp Sesame Oil |
| 2 tsp Vegetable Oil |
| 200 g Plain Boiled Rice, cooked and left to go cold |
| 120 g Frozen Peas |
| 100 g Bean sprouts |
| 2 tsp Light Soy Sauce |
| Ground White Pepper |
| Method |
| Beat together the egg and sesame oil and put to one side. |
| Heat the vegetable oil in a wok or large frying pan. |
| When shimmering add the rice and stir-fry until completely heated through. |
| Add the peas, spring onions and bean-sprouts. |
| Stir-fry turning the rice constantly around the pan for about 3 minutes. |
| Season well with soy sauce and pepper then push to one side of the pan. |
| Pour the beaten egg mixture into the other side and leave so it begins to set. |
| Using a chopstick or wooden spoon briskly swirl around the egg to break it up and then toss around with the rice. |
| Stir-fry for a further minute and serve straight away. |