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?
Serves [4] Download recipe
Ingredients
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.
Food savvy tips
Make sure the rice is cooked and cooled beforehand to prevent it sticking together when frying.
This recipe is great for a fridge forage, so that you can chop up and chuck in any wilted and weary vegetables.
For a plant based alternative to eggs try using 400 grams of firm tofu mashed up with a fork and half a teaspoon of turmeric for a bit of colour.
