Egg Fried Rice
Ingredients
- 150g/5½oz long grain rice or basmati rice
- 2 tbsp vegetable oil
- 2 large Pace Farm eggs beaten
- 1 small onion, finely chopped
- ½ red pepper, finely chopped
- 2 garlic cloves, crushed
- 3cm/1¼in piece fresh root ginger, peeled and grated (optional)
- 2 spring onions, finely sliced
- 50g/1¾oz frozen peas, defrosted (optional)
- 1 tbsp light soy sauce
- salt and black pepper
Method
- Add the rice and 300 ml of water in a pan and bring to the boil.
- Allow simmering for 10 minutes.
- Drain off any excess water and leave to steam dry in the pan.
- Over medium heat and the oil to a frying pan and then stir in the eggs until scrambled.
- Set to the side.
- Over high heat add the remaining oil to a pan and add in the peppers and onions.
- Season with salt and pepper and add in garlic and ginger.
- Fry for approximately two minutes.
- Reduce heat and add in the onions, peas, scrambled eggs, rice and soy sauce.
- Combine together and cook for a further 5 minutes.
