Egg Fried Rice
I love cooking recipes that can be adapted for the whole family without compromising on flavour and this quick family recipe is adaptable. I really do make this up from leftovers in the fridge. Use vegetables you have to hand ones that work well are carrots cut into ribbons, shredded spinach leaves, pak-choi, bean sprouts, mushrooms and so on. The secret to great egg fried rice ir rice that’s been pre-cooked and then completely cooled, this will stop the rice from sticking together. So, if you have any leftover rice this is a great way of using it up and transforming into an even better dish. For bigger kids or adults serve with siracha hot sauce, for a fiery kick
ingredients
serves 2
120g cooked rice, I use easy cook long grain rice, cooked and completely cooled
1 teaspoon grated ginger
1 teaspoon spoon, crushed garlic
70-80g sugar snap peas
70-80g frozen peas
70-80g red pepper (1/2 a red pepper approx)
70-80g corn, I am using baby corn but frozen sweetcorn/ or fresh corn cut off the kernel would work well
2 spring onions
3 organic eggs
2 tablespoons veg oil
1-2 tablespoons reduced salt soy sauce, to taste
1 tablespoon chives, chopped
method
Prep and wash the vegetables: trim and slice or dice. Everything should be prepped and ready to cook. Heat up a wok, or large frying pan, add a little veg oil. Add the oil, spring onions and pre-cooked rice to the hot pan: for 3-4 minutes moving constantly. By the end of the cooking time, the rice needs to be completely reheated. Next add the garlic, ginger and vegetables (sugar snap peas, red pepper, sweetcorn, frozen peas). Cook for 2-3 mins on a high heat moving eveything in the pan to prevent burning. Move the vegetable and rice mix to one side of the pan and crack the eggs into the space. Allow to cook on the underside and then break up into strips with a spatula breaking up into small eggy pieces. Fold the rice, vegetables and egg together for a final 1-2 mins of cooking: the rice and egg should be piping hot and cooked through
To finish add reduced-salt soy sauce and chopped chives, stir and serve.