Egg fried rice
Prepare
30 minutes
Cook
30 minutes
Serve
4 servings
Description
Egg-fried rice is a classic Chinese dish. Fast, easy and this one is also vegetarian. It’s a tasty way to use up leftovers, especially cold rice.
Ingredients
- 2 tbsp groundnut oil
- 3 free-range eggs, beaten
- 400g/14oz cooked long-grain rice, chilled until completely cold
- ½ small head broccoli, cut into small florets
- 1 carrot, cut into matchsticks
- 3 tomatoes, sliced
- 3 tbsp light soy sauce
- dash toasted sesame oil (optional)
- freshly ground black pepper (or pinch white pepper)
- 1 large spring onion, finely sliced
Method
- Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
- Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
- Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion.
- Pile the rice onto a plate and serve immediately.