Simple egg fried rice
White Long Grain Rice, dry
4 medium, sliced on the diagonal
2 medium, grated
Peas, fresh or frozen
80 g, thawed
Egg, whole, raw
4 medium, raw, lightly beaten
100 g, chopped
- Cook the rice to pack instructions until just tender. Drain well.
- Heat a nonstick wok over a medium-high heat. Add the oil and heat for 20 seconds. Add the spring onions and stir-fry for 30 seconds. Add the carrot and stir-fry for 30 seconds. Add the peas and stir-fry for 2 minutes. Add the cooked rice and stir-fry for a further minute.
- Push the rice and vegetable mixture to the sides of the wok and pour the egg into the centre. Cook, without stirring, for 1 minute, or until the egg is beginning to set underneath. Using a spatula, draw in the sides of the egg, allowing any uncooked egg to run underneath. When the egg is almost set, stir-fry with the rice and veg mixture until well combined.
- Add the ham and drizzle over the soy sauce, then stir-fry until heated through. Serve immediately.