Egg Fried Rice

Day-old rice stir-fried with scrambled egg, peas, carrot and green onion - the best fast dinner there is.

15 min 2 servings Easy asian

Ingredients

• 300 g cooked white rice, cold
• 3 pcs eggs
• 150 g frozen peas and carrots
• 2 pcs green onions
• 2 tbsp sunflower oil
• 2 tbsp soy sauce
• 0.25 tsp white pepper

Steps

1. Break up any clumps in 300 g of cold rice with your fingers.
2. Slice 2 green onions thinly, keeping the white and green parts separate.
3. Beat 3 eggs in a bowl with a pinch of salt.
4. Heat 1 tbsp of oil in a large wok or pan over high heat.
5. Pour in the eggs and scramble them for 30 seconds until just set.
6. Move the eggs to a plate.
7. Add 1 tbsp of oil and the white parts of the green onions to the wok.
8. Stir-fry for 20 seconds.
9. Add 150 g of frozen peas and carrots and stir-fry for 2 minutes.
10. Add the cold rice and spread it over the bottom of the wok.
11. Stir-fry the rice for 3 minutes until it is hot and the grains separate.
12. Pour 2 tbsp of soy sauce around the edge of the wok.
13. Return the eggs to the wok and break them into small pieces.
14. Sprinkle in 0.25 tsp of white pepper and the green parts of the onions.
15. Toss for 30 seconds and serve hot.