Egg fried rice
Special equipment • wok
Serves 4
Whisk together 2 eggs with some salt and pepper. Heat 1 tablespoon sesame oil in a wok over medium-high heat.
Swirl around the pan, then add 10oz (300g) completely cold cooked basmati rice (use rice cooked the day before and refrigerated overnight for the best results). Stir-fry for a few minutes, then add the beaten eggs.
Continue stir-frying for a few more minutes while the eggs begin to set. Stir in a handful of cooked or fresh garden peas and a bunch of scallions, finely chopped. Season with salt and pepper, and serve right away.
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