Dr Mobeus
Egg Fried Rice with Peas
Egg fried rice is one of the most popular takeaway dishes in the UK, but it is also one of the easiest and cheapest things to make at home. The secret is using cold, cooked rice – freshly cooked rice will be too soft and sticky. Cook the rice the day before and keep it in the fridge overnight for best results.
This version uses frozen peas, which are one of the best value vegetables available. A 900g bag of frozen garden peas costs around £1.50 and will last for many meals. They are also picked and frozen within hours, so they retain more vitamin C than fresh peas that have been sitting on shelves.
At 52p per portion, this meal is significantly cheaper than any takeaway. The whole dish takes 10 minutes from start to finish, making it perfect for quick weeknight dinners. You can also add leftover chicken, prawns or tofu to make it more substantial.
Egg Fried Rice with Peas
Ingredients
Method
- Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat.
- Pour in the beaten eggs and scramble quickly, breaking them into small pieces. Remove from the pan and set aside.
- Add the remaining oil to the pan. Add the garlic and cook for 30 seconds.
- Add the frozen peas and stir-fry for 2 minutes until thawed.
- Add the cold rice and break up any clumps with a spatula. Stir-fry for 3 minutes until the rice is heated through.
- Return the scrambled eggs to the pan. Add the soy sauce, sesame oil and white pepper. Toss everything together for 1 minute.
- Remove from heat, stir through the spring onions, and serve immediately.
Tips and Variations
The key to good fried rice is high heat and quick cooking. Make sure your wok or pan is properly hot before adding the rice. Never use freshly cooked rice – it needs to be cold and ideally day-old. If you are short on time, spread freshly cooked rice on a tray and freeze it for 10 minutes to cool it quickly.
