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Egg Fried Rice with Peas

A quick and easy egg fried rice with frozen peas and spring onions. Ready in 15 minutes and costs just 52p per portion.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 300g cold cooked rice (basmati or long grain)
  • 4 eggs, beaten
  • 150g frozen peas
  • 4 spring onions, sliced
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • Pinch white pepper

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat.
  2. Pour in the beaten eggs and scramble quickly, breaking them into small pieces. Remove from the pan and set aside.
  3. Add the remaining oil to the pan. Add the garlic and cook for 30 seconds.
  4. Add the frozen peas and stir-fry for 2 minutes until thawed.
  5. Add the cold rice and break up any clumps with a spatula. Stir-fry for 3 minutes until the rice is heated through.
  6. Return the scrambled eggs to the pan. Add the soy sauce, sesame oil and white pepper. Toss everything together for 1 minute.
  7. Remove from heat, stir through the spring onions, and serve immediately.