Easy egg fried rice

Updated at: Thu, 17 Aug 2023 13:29:55 GMT

Step 1

The rice should be leftover, but if making fresh, USE A RICE COOKER. Also, wash the rice twice in a sieve in a bowl of cold water.

Step 2

Scramble the eggs. Break into a bowl and add a good pinch of salt, then whisk together. Add 1 tbsp of oil to a non-stick pan over medium heat. Add the eggs and cook, bringing in the sides a bit to stop it being an omelette... flip toward the end to cook through. Once cooked, place on a chopping board and roughly chop.

Step 3

In a medium bowl, whisk together the sugar, soy sauce and white vinegar for the sauce. Add the grated garlic and ginger and whisk it all together. Place to the side with the egg.

Step 4

Add 3 tbsp of oil to a large wok over high heat, and coat most of the wok with the oil. When the oil is almost smoking, add the diced carrot and sauté until it's softened and starting to colour. Now add the spring onions and cook until they get a bit of colour (You can either chop the spring onion roughly, or chop the greens roughly and the whites finely. If you have fine whites, add them after the greens colour and sauté for a further minute). Finally add the frozen peas and cook for about a minute, continually stirring so the peas don't go soft.

Step 5

Now add the rice to the wok. Keep it ripping hot and stir everything together continuously until the rice is broken up and mixed in nicely, warm through and even getting some crispy bits.

Step 6

Turn off the heat and add the sauce, mixing everything together (in the residual heat) until all the rice is coated. Add the roughly chopped scrambled egg, the sesame oil, and mix together one final time.

Step 7

Season with some salt and finely chopped greens of spring onion if you're feeling fancy, and serve.

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Delicious

Easy

Go-to

Kid-friendly

Under 30 minutes