🍚 Egg Fried Rice

⏱️ Prep: 20m  |  ⏲️ Cook: 10m

Prep all the ingredients beforehand. There is not enough time to chop things while cooking without burning them.

Ingredients:

• 3 tbsp sesame oil
• 3 large eggs
• 2 carrots, diced
• 3 spring onions, thinly sliced, white and green parts divided
• 3 cloves garlic, crushed
• 1 tbsp peeled and crushed ginger (from a thumb-sized piece)
• 4 cups cooked long grain rice (preferably leftover)
• 1 cup frozen peas
• 3 tbsp low-sodium soy sauce

Instructions:

1. Dice 2 carrots, thinly slice 3 spring onions and keep the whites and greens apart, crush 3 cloves garlic, peel and crush 1 tbsp ginger, and beat 3 eggs with 2 tsp water and a large pinch of salt. Line it all up by the hob.
2. Heat a large cast-iron pan over high heat until very hot, about 2 minutes, then add 1 tbsp sesame oil.
3. Pour in the beaten eggs and cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
4. Return the pan to high heat and add 2 tbsp sesame oil, the diced carrots and the spring onion whites. Cook until lightly golden, about 2 minutes.
5. Add the crushed garlic and ginger, and cook, stirring, until fragrant, 1 minute.
6. Add 4 cups cooked rice, 1 cup frozen peas and the cooked eggs to the pan.
7. Pour in 3 tbsp soy sauce and cook, stirring, until heated right through, 1 minute.
8. Season with salt and pepper, and stir in the spring onion greens.