Full Recipe

Egg fried rice

  • 2018-02-02

Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside. Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

COMMENTS

  • patsy hayes

    How can I forward this to my email . I need to be able to copy it off so I can get the ingredients.

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