Egg fried rice recipe

This recipe gives you the basic method for tasty egg fried rice, with optional extras to make it your own

Serves 4

• 300g uncooked long grain rice
• 2 large eggs
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 6 spring onions, finely sliced
• Few drops soy sauce
• Salt and freshly ground black pepper

Optional extras

• 100g frozen petit pois or garden peas, thawed
• 100g canned or frozen sweetcorn, thawed
• 1 cooked chicken breast, chopped

1. Cook the rice in plenty of lightly salted boiling water for about 12 minutes, until tender. Drain well, rinse with cold water and leave for 15-20 minutes to drain thoroughly in a colander.

2. Beat the eggs and sesame oil together. Set aside.

3. Heat the vegetable oil in a large frying pan or wok and add the spring onions, stir-frying them for 2-3 minutes until softened. Add the cold cooked rice and any optional extras and stir-fry over a medium-high heat for a further 2-3 minutes.

4. Tip in the beaten egg mixture and stir everything together until the eggs have set. Season with soy sauce and black pepper, then serve.

Tip: You can cook the rice the day before, but be sure to keep it covered and refrigerated once you have rinsed it with cold water.