Egg Fried Rice
Egg fried rice began as a practical way to use up leftover rice, and has since become one of the most widely recognised dishes of Chinese cuisine around the world.
A staple of Chinese home cooking — day-old rice stir-fried with egg, spring onion and soy sauce until each grain is separate and glossy.
Ingredients
Method
Heat oil in a wok and scramble the eggs until just set, then remove and set aside.
Add a little more oil, then stir-fry the rice, breaking up any clumps.
Add peas and spring onion, stir-frying for 2 minutes.
Return the egg to the wok, add soy sauce, and toss everything together until well combined.
Cold, day-old rice fries much better than fresh rice — the grains stay separate rather than turning mushy.
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