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Egg Fried Rice
Ingredients
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shredded spring onion to garnish
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200 gram (7 ounce) long grain rice
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3 tablespoons oil
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3 medium eggs, beaten
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1 bunch spring onions, chopped
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100 gram (4 ounce) peas, defrosted if frozen
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200 gram (7 ounce) tin sweetcorn, drained
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2 slices ham, shredded
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1 cooked chicken breast, shredded
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1 teaspoon Garlic Cooking Paste
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½ red pepper, deseeded and diced
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¼ teaspoon Sea Salt
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sweet chilli dipping sauce to serve
Key Products
Instructions
- 1 Cook the rice in boiling, salted water until tender. Drain and run under cold water until cold. In a large wok, heat the oil and add the egg. Allow to cook to make an omelette. Remove from the pan and cut a quarter from the omelette. Roll the quarter and cut into thin slices.
- 2 Stir fry the rice and remaining ingredients for 5 minutes until heated through. Place the omelette into a serving bowl and spoon the rice on top.
- 3 Garnish with rolls of omelette and some spring onion shreds. Serve with sweet chilli dipping sauce.
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