Egg Fried Rice

Ingredients

• 3 piece large Egg, lightly beaten
• 150 g frozen Pea
• 600 g cooked Long-grain rice, cold, ideally from the day before
• 45 ml light Soy sauce
• 30 ml Vegetable oil
• White pepper, to taste (optional)
• 15 ml toasted Sesame oil
• 4 piece Spring onion, finely sliced
• 2 clove Garlic, minced

Instructions

1. Place a large wok or frying pan over a high heat until it's very hot. Add the vegetable oil and swirl to coat the base and sides.
2. Add the minced garlic and stir-fry for about 30 seconds until it smells fragrant—don't let it brown.
3. Tip in the cold rice. Use a spatula to press and break up any clumps. Stir-fry for 2-3 minutes, tossing constantly until every grain is separate and heated through.
4. Add the frozen peas and continue to stir-fry for another 2 minutes until they are hot and have turned a vibrant green.
5. Pour over the soy sauce and sesame oil, then toss everything together until the rice is evenly coated and coloured.
6. Push the rice to one side of the wok, creating an empty space. Pour the beaten eggs into the well.
7. Let the eggs cook undisturbed for 30-60 seconds until the bottom is set, then gently scramble them with your spatula.
8. Once the eggs are about 80% cooked (still a little soft), break them up and mix them through the rice.
9. Stir in most of the sliced spring onions and a pinch of white pepper, if you're using it. Save a few spring onions for garnish.
10. Give it all one final toss. Have a quick taste and add a splash more soy sauce if needed. Serve immediately, topped with the last of the spring onions.