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Simple Egg Fried Rice

Yields3 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Egg Fried Rice

 2 rice measuring cups Jasmine rice
 ½ tbsp vegetable oil
 1 egg
 120 g small sweet peas (ideally petit pois)
 12 tbsp light soy sauce
 2 sticks spring onions

Add rice to rice cooker bowl and fill up to level 2 (adjust for your rice cooker
capacity). Allow the rice to cool down for 30 minutes minimum (a few hours in a sealed container in fridge is best).


Whisk the egg with a fork until smooth whilst your pan (ideally a good wok) is heating to a very high temperature. Then add ½ tablespoon of vegetable oil until it reaches smoking-point.


Pour in the egg and turn the heat down by 1/3. Push the egg to one side and add another ½ tbsp of vegetable oil. Bring the wok back to a high heat.


Add cooled rice to wok and mix well with the egg. Remove clumps. Once mixed add the peas and stir-fry for 1 minute.


Add the soy sauce and sesame oil and turn the heat down by 1/3 again. Stir fry until the rice absorbs all the liquid (about 1 minute). Once the rice are ’dancing’ around the bottom of the wok then your rice is ready to serve.

Nutrition Facts

Servings 0