FRIED RICE WITH EGG

A simple standby fried rice with egg that will satisfy your soul, at any meal time!
This recipe will serve 4 people, or alternatively leftovers are wonderful eaten cold!

Note;
Traditionally rice is fried after being cooked and left for a day or maybe a little longer. This dish calls for rice cooked in the present and makes a wonderful supper dish or standby!



400g American long grain rice

2 large organic eggs

100g peas

1 bunch spring onions/scallions- approx 8

2 cloves garlic

1 tbsp sesame oil + more if desired

1 tbsp light soy sauce + more if desired

3 tbsp sunflower oil

Sea salt and fresh ground pepper(preferably white) to taste



Bring 2 litres of lightly salted water to the boil.

Whilst waiting for water to boil;


Lightly whisk 2 eggs with a dash of soy sauce, heat a saute pan with 1 tablespoon of the oil, over a medium heat, cook the eggs as per a plain omelette, once eggs are set fold each side into the middle and slide onto a plate, reserve.

Trim the spring onions reserving the green ends(make sure green ends are cleaned and free of dirt and grit). Finely slice the whites of the onion on the diagonal, and cut the green ends into slightly larger pieces, now finely chop the garlic.


Add rice too boiling water and cook for approx 10 minutes or until cooked but still giving a little.

It is important to keep an eye on the rice whilst cooking. Loosen the rice from time to time, and check to see if rice is cooked.


Once cooked strain the rice into a colander and run under the cold tap for 1 minute to remove excess starch and stop the cooking process. Set aside.


Heat 2 tbsp of oil in a wok or high sided saute pan, once hot add the garlic and stir fry for 1 minute or until a slight change in colour, add peas and cook for a further 2 minutes then add spring onions and cook for 1 minute before adding cooked rice. Do not dump all of the rice into the wok in one go, add a little at a time until all the rice is coated with oil. Add 1 tbsp 0f sesame oil, toss then add 1 tbsp of soy, again toss. Once happy that all rice is thoroughly coated, taste and adjust with either more soy or sesame oil or both.


Add cooked egg and toss, add a turn or two of pepper and salt if required-Serve.