Egg Fried Rice
A simple, easy to cook dish ideal for a hot lunch or a quick dinner
INGREDIENTS (serves 4)
300g rice
3 eggs
40ml oil
1 red onion, finely diced
1 red pepper, cut into small pieces
1 tin of peas, drained
1 small tin of sweetcorn, drained
1 bunch of spring onions, sliced
Soy sauce to taste
METHOD
1. Start by cooking the rice following the manufacturer’s instructions.
2. Crack the eggs into a bowl and whisk them.
3. Heat half of the oil in a large frying pan (or a wok if you have it) over medium heat. When is hot add the eggs and scramble them for 1-2 minutes. Transfer the eggs to a plate and keep aside.
4. Put the remaining oil to the pan and turn the heat up to medium high. Then add the red onion, pepper and spring onions and cook them for 2-3 minutes stirring constantly.
5. Add the sweetcorn a peas and cook for another minute still stirring constantly.
6. Add the rice and cook for a few minutes until heated through and making sure to break any big clumps of rice.
7. Add the soya sauce and mix well. Add the scrambled eggs and stir to mix again. Serve straight away.
