Egg fried rice
Day-old rice tossed in a very hot wok with soft scrambled egg, peas and spring onion, seasoned lightly with soy sauce and white pepper.
Method
- 1
Break up the cold rice with your fingers until no clumps remain.
- 2
Beat the eggs in a small bowl with a pinch of salt.
- 3
Heat the wok over high heat until it smokes lightly, then add 1.5 tbsp oil and swirl to coat.
- 4
Pour in the eggs and scramble until softly set, then tip them onto a plate.
- 5
Add the remaining oil, the spring onion whites and the garlic and stir-fry until fragrant.
- 6
Add the peas and stir-fry until bright green and hot.
- 7
Add the rice and keep tossing and pressing it against the wok until every grain is hot and some start to jump.
- 8
Drizzle the soy sauce around the hot edge of the wok, add the salt and white pepper, and toss until the rice is evenly coloured.
- 9
Return the eggs, breaking them into small pieces, add the spring onion greens and toss together.
- 10
Take the wok off the heat, stir through the sesame oil and serve straight away.
Notes
- Freshly cooked rice turns mushy. If you have none left over, spread hot rice on a tray, cool it quickly and chill it uncovered for at least an hour.
- Cool cooked rice within an hour, keep it in the fridge and use it within a day.
- If your wok is small or your burner is weak, fry the rice in two batches.
Equipment
Wok, Small bowl