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Tuesday, 9 June 2009

Egg Fried Rice


Boiled Rice
Fry Light
Cooked Peas
Chopped Spring Onions
Soy Sauce
2 Eggs


Boil Rice as packet instructions, drain and leave to one side until it is cold.

Take a cup, mug or bowl and break the two eggs into the container, whisk the eggs together for a 10 seconds to make sure the white and yolk have mixed.

Take a wok, spray with fry light and heat, add the cold rice, peas and chopped spring onions, stir fry by moving the food around the wok.

Slowly add the eggs and continue stirring. Keep stirring until the egg is perfectly cooked.

Add Soy Sauce to your liking, remember it is quite salty.

Serve immediately in a small bowl as a lunch, or as a side dish to accompany an evening meal.


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