Egg Fried Rice

• Jasmine Rice(300 g)
• Eggs(4)
• Carrot(1)
• Peas(150 g)
• Green Onions(4)
• Garlic(2 cloves)
• Soy sauce(3 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(2 tbsp)
• White Pepper(½ tsp)
• Salt(½ tsp)

Method

1. 1

   Cook {Jasmine Rice} in plenty of water until just tender, about 10 minutes. Drain well, spread it out on a tray or large plate, and let the steam escape for a few minutes so the grains dry slightly.

   ~10 min

2. 2

   While the rice cooks, beat {Eggs} with {Salt} and {White Pepper}. Finely chop {Carrot}, slice {Spring Onion}, and mince {Garlic}.

   ~10 min

3. 3

   Heat a wok or large frying pan over high heat with {Vegetable oil}. Pour in the egg mixture and stir for 1 minute until softly scrambled into tender curds. Scoop out onto a plate.

   ~2 min

4. 4

   Add the carrot, peas, garlic, and most of the spring onion to the hot pan. Stir-fry for 2 minutes until the carrot is just tender and the peas are hot.

   ~2 min

5. 5

   Add the rice, breaking up any clumps, then toss with {Soy sauce} and {Sesame oil} for 2 minutes until the grains are glossy and evenly seasoned.

   ~2 min

6. 6

   Return the scrambled egg to the pan and toss for 1 minute to mix everything through. Serve hot, topped with the remaining spring onion.

   ~1 min