Instructions
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1
Heat a wok or large frying pan over a high heat until very hot. Add the oil and swirl around. Add the onion and pepper and stir–fry for 3–5 minutes, or until softened but not coloured.
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2
Add the rice to the pan and stir around until it is mixed with the vegetables and heated through. Push the rice away from the centre of the pan, pour in the eggs, and stir until scrambled and set.
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3
Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.
Ingredients
- 1 tbsp groundnut oil
- 1 onion , diced
- 1 green pepper, deseeded and diced
- 675g cold cooked rice
- 2 eggs, whisked
- 2 tbsp soy sauce
Serves 6
Total time required 15 mins
- Preparation time: 5 mins
- Cooking time: 10 mins
Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008