Easy egg fried rice
|Long grain rice||350 Gram|
|Groundnut oil||1⁄2 Tablespoon|
|Frozen peas||25 Gram (thawed)|
|Ground black pepper||1⁄8 Teaspoon|
|Eggs||1⁄2 , beaten|
|Sesame oil||1⁄2 Teaspoon|
|Spring onions||1 , finely chopped|
1 Cook the rice in a pan of boiling salted water for about 10 minutes until almost tender. Drain and rinse with boiling water. Spread out onto a large plate and cool completely in the fridge to help keep the grains separate.
2 Heat a wok until hot and slightly smoking. Swirl in the oil, add the rice and stir-fry for three minutes. Add the peas, salt and pepper and stir-fry for another five minutes over a high heat.
3 Mix the eggs with the sesame oil in a small bowl. Pour into the wok in a thin stream, stirring all the time and stir-fry for a minute.
4 Add the spring onions and stir-fry for another 1-2 minutes until the eggs have set. Spoon into serving bowls or turn out on to a plate to serve.