Egg Fried Rice

Ingredients

• 250g basmati rice
• a pinch of salt
• 1 small onion
• 1 garlic clove
• 1 red bell pepper
• 3 eggs
• 2-3 tbsp vegetable oil, for greasing
• 100g frozen peas
• ⅓ tsp white pepper
• ⅓ tsp ground ginger
• ⅓ tsp Chinese 5-spice seasoning
• 2-3 tbsp dark soy sauce ^alternative
• 2-3 tbsp sesame oil
• a few sprigs of spring onion

If you have any leftover cooked rice, you can use it to make Egg Fried Rice. You will need approximately 750g of cooked rice for this recipe.

Method

Cook the rice with a pinch of salt according to the instructions on the package. Drain and set aside to cool and dry.

Peel and chop the onion finely, then mince the garlic.

Dice a vibrant red pepper to add colour and flavour to your dish!

Break the eggs into a bowl and mix them with a fork until the yolk and white are fully combined.

In a deep pan or wok, heat some oil and add the onion.

Fry for a minute or two, then add the garlic and fry until it becomes fragrant.

Add the red pepper and frozen peas.

Continue to stir-fry until the pepper softens and the peas are cooked, which should take about 4 minutes.

Move the vegetables to one side of the pan to make room for the eggs.

If necessary, add a little oil.

Pour in the eggs and cook for about one to two minutes, stirring until they are set.

Mix the eggs with the vegetables.

Add the rice, white pepper, ground ginger, and Chinese 5-spice seasoning. Mix everything together so the spices are spread thoroughly, then add the soy sauce and sesame oil.

Fry everything for a while until the rice is heated through.

Taste and adjust the seasoning if needed.

Cut the spring onion into thin slices and add it to your rice.

Your Egg Fried Rice is ready to serve!