Egg fried rice
Your rice will fry much more easily without sticking if it is very dry, spread it out on a plate to cool it quickly.
SERVES 4 PREP 10 mins COOK 10 mins EASY V
250g long grain rice
3 tbsp vegetable oil
1 onion, finely chopped
4 eggs, beaten
2 spring onions, sliced, to serve
1 Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
2 Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned (see page 129), around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix with the rice mixture – stir vigorously to coat the rice or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.