Quick Egg Fried Rice

This is far from a traditional egg fried rice but it is so simple and so delicious it’s worth a try. Leftover rice is perfect for this dish as it stops the rice from clumping together when frying. You obviously need rice and eggs but the veg is up to you, raid the fridge and chuck in anything that takes your fancy. You can also add any leftover cooked meats.

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Ingredients

garlic cloves 4 (crushed)
mixed chillies 1 (sliced)
spring onions 6 (sliced)
egg 4 (beaten)
basmati microwave rice 400 g
soy sauce 3 tbsp
sesame oil 2 tbsp
hot sauce to serve

Method

Prep the ingredients

Peel and crush the garlic. Slice the chilli, remove the seeds if you want less heat. Thinly slice the spring onions(use both the white and green parts).
Beat the eggs in a small bowl.

Cook the rice

Heat a dash of oil in a large frying pan over a medium heat. Add the garlic, chillies and white parts of the spring onion, fry for 2-3 minutes, add the green parts of the spring onion and cook for another minute.
Push the garlic, chillies and spring onions to one side and pour the eggs into the pan, scramble the eggs until they’re cooked through, about 2 minutes.
Add the rice (you can use leftover rice), and mix well. Stir in the soy sauce and sesame oil and fry until the rice is piping hot. Taste the seasoning and adjust to taste how you prefer it.

Plate up

Plate up the rice and serve with some hot sauce if you like. Enjoy!

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