Egg fried rice
Quick wok-fried rice with egg, peas and spring onion. The best use for yesterday’s rice.
- 20 min10 prep · 10 cook
- EasyDifficulty
- 420 kcalper serving
Ingredients
- Cooked long-grain rice, cold (from 250 g raw)750 g
- Eggs3
- Spring onions4
- garlic2 cloves
- Frozen peas150 g
- Soy sauce3 tbsp
- Sesame oil1 tsp
- Sunflower oil3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Break up any clumps in the cold rice. Slice the spring onions, keeping the green parts apart, and chop the garlic.
- 2
Heat a wok until very hot with a spoonful of oil. Scramble the beaten eggs softly and take them out.
- 3
Add the rest of the oil and stir-fry the white spring onion, the garlic and the peas.
- 4
Add the rice and stir-fry over high heat until every grain is hot and slightly toasted.
- 5
Pour the soy sauce around the edge of the wok, return the egg and toss well.
- 6
Finish with the sesame oil, pepper and the green spring onion. Taste for salt and serve.
Tips and questions
- Why must the rice be cold?
- Day-old rice is drier and firmer, so the grains fry separately. Freshly cooked rice steams and turns mushy.
- How long can cooked rice be kept?
- Cool it within an hour and keep it in the fridge for up to 1 day before frying. Rice left at room temperature can grow bacteria that survive reheating.
- Is it gluten-free?
- Only if you swap regular soy sauce for tamari or a gluten-free soy sauce.
Enjoy your meal!
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