Egg fried rice

Egg fried rice
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The secret to a good fried rice is making sure that the rice is not overcooked and has time to dry off before frying which makes it a perfect way to use up left over boiled rice from a previous meal.

serves 4


250 g long grain rice, cooked, drained and cooled
1 ½ tablespoons sesame oil
2 large egg, beaten
1 tablespoon sunflower oil
2 cloves garlic, peeled and crushed
2.5 cm piece root ginger, peeled and grated
1 carrot, peeled and cut into matchsticks
125 g mangetout, halved or french beans, cut in to 3 cm lengths
1 small yellow or red pepper, diced
4 spring onions, finely shredded
2 tablespoons soy sauce
½ teaspoon paprika
salt and black pepper to taste


Heat a large frying pan or wok over medium heat and add one tablespoon of sesame oil.

Pour in the eggs and, with a fork, draw the mixture from the sides of the pan to the centre until it sets. Turn over and cook the other side. When set remove from the pan and when cool cut into thin strips.

Wipe the wok or frying pan clean and return to the heat. Add the sunflower oil and the remaining sesame oil.

When hot add the garlic and ginger and stir fry for 30 seconds.

Add the remaining vegetables and continue to stir-fry for 3-4 minute, until tender but still crisp.

Stir the cooked rice into the pan with the soy sauce and paprika. Season to taste with the salt and pepper.

Gently fold in the egg strips and heat through. Tip into a warmed serving dish and serve.

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