Egg fried rice
Egg fried rice is one of the nation’s favourite takeaway recipes. What’s more, it’s a perfect home for leftover rice and odds and ends of lacklustre veg. it’s an absolute food waste buster – what’s not to like?
Ingredients: (serves 4)
• Approximately 900 grams of cooked long grain rice (this equals approximately 300 grams of uncooked rice, brown or white is great)
• 3 tablespoons of oil (vegetable, coconut or sesame will all work well)
• 4 large free-range eggs, beaten
• 2 onions, finely chopped (red or white)
• 1 red pepper, chopped
• 4 garlic cloves, chopped
• A thumb size piece of ginger, peeled and grated (Use a teaspoon of dried ginger if that is what you have)
• 4 spring onions, sliced
• 100 grams of frozen peas, defrosted (optional)
• 2 tablespoons of soy sauce
Method:
- Heat the oil in a frying pan or wok over a medium heat.
- Heat the remaining tablespoon of oil in the pan over a high heat. Add the onion and peppers. Fry for 2 minutes, then add the garlic and ginger, if using, and fry for a further minute.
- Reduce the heat to medium, add the cooked rice, eggs, spring onions, peas and soy sauce.
- Toss together so the eggs see the bottom of the pan and cook for 4–5 minutes, or until heated through.
Recipe created for #FoodSavvy Norfolk & Suffolk