Egg Fried Rice
Ingredients:
500g cold cooked basmati rice
4 eggs beaten
1 small onion finely sliced
2 cloves of garlic minced
1 thumb of ginger finely sliced
Vegetable oil
2 tbsp of light soya sauce
1 tsp sesame oil
1 handful of peas
1 medium carrot finely sliced
1 handful of mangetouts finely sliced on the angle
1 handful of baby corn finely sliced on the angle
2 tbsp of vegetarian oyster sauce (can you normal oyster sauce)
Extra soya sauce
Extra sesame oil
2 spring onions for garnish
1 red chilli for garnish
Salt and pepper
Method:
1. Put oil into pan and fry off the beaten egg like an omelette, take it off the heat and put on another plate just before it is fully cooked and solid (it will keep cooking after it is removed from the heat). Chop up roughly with a knife.
2. In the same pan, fry off the onions till slightly soft, then add in the garlic and ginger, add in the sesame oil and let the aromas be released.
3. Then add the rice and break down with a wooden spoon, then add the soya sauce.
4. Then add the vegetables and toss for a couple of minutes and then add the egg.
5. Now break down the egg with the wooden spoon into smaller pieces– this will take about 5 minutes to cook (depends on how crunchy you like your veg)
6. Taste and adjust seasoning, to finish add the oyster sauce and further soya and sesame oil if required
