EGG FRIED RICE
Use leftover rice, or cook and dry it on a plate before using so it doesn’t stick to the wok
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, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
3 Add the remaining oil, then tip in the egg. Leave to cook a bit, then mix in with the rice – stir vigorously to coat or, if you prefer the egg chunkier, allow to set for longer before breaking up and stirring. Tip into a serving bowl and scatter over the spring onion.
If you can’t find any Asian greens, kale, cavolo nero or spring greens would all work a treat.