Egg Fried Rice
By The Cooking Book
Published on 22 January 2019
This popular Chinese-style rice dish is an excellent way to use up leftover rice.Cook the rice and chill rapidly, or freeze until ready to useGood with all stir-fried dishes, such as beef with peppers, or chicken with cashew nuts.Time and servings
15 minsTotal time
6Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp of groundnut oil
- 1 green pepper, deseeded and diced
- 675 g of cold cooked rice
- 2 eggs, whisked
- 1 onion, diced
- 2 tbsp of soy sauce
Method
Step 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.Step 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.Step 3
Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.