Egg Fried Rice

Ingredients

• 300 g cooked, cold rice (about 100 g raw)
• 3 eggs, beaten
• 4 spring onions, sliced
• 100 g frozen peas
• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp oil
• 2 garlic cloves, chopped

Method

1. Use cold rice

   The rice must be cooked and thoroughly chilled, ideally from the day before. Fresh warm rice steams and clumps into porridge — this dish exists because of leftovers.

2. Scramble the egg

   Heat the oil in a very hot wok, pour in the egg and let it puff and set, then break it up and push it to one side.

3. Fry the rice

   Add the rice, garlic and peas and press the grains against the wok, tossing every twenty seconds or so. You want some grains to catch and toast.

   4 min

4. Season

   Add the soy sauce down the hot sides of the wok rather than onto the rice, so it caramelises on the way in. Finish with the spring onions and sesame oil off the heat.