CHINESE-STYLE EGG-FRIED RICE

This quick and easy recipe is great as a side with a Chinese dish or on its own as a light meal

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Rinse the rice in cold running water. Put in a pan with 400ml cold water and boil for 5 minutes or until most of the water has evaporated. Reduce the heat to very low, cover the pan with foil and a lid and cook for 5 minutes. Remove from the heat and set aside for 5 minutes. Tip into a shallow dish and leave until cold. 2 Lightly beat the eggs with the sesame oil and season. 3 Heat a wok, add the groundnut oil and heat for a few seconds, then add the rice and stir-fry for 3 minutes. 4 Drizzle in the egg and stir-fry for 1 minute. Add the spring onions, peas and beansprouts, if using, and stir-fry for another 2 minutes or until the eggs have set, stirring the mixture so that the eggs break up.