Egg Fried Rice with Peas
Chinese-style egg fried rice loaded with peas and spring onions for extra flavour and crunch—perfect as a speedy side or light main.
Equipment
Ingredients
Ingredients
basmati rice (soaked, rinsed)
300 g
olive oil
1 teaspoon
salt
1 pinch
butter
1 knob
large eggs (lightly beaten)
3 piece
frozen petits pois peas (defrosted)
150 g
soy sauce
2 tablespoon
spring onions (sliced)
1 bunch
Maggi Seasoning
1 shake
Instructions
Soak and rinse rice
Soak the rice for 1-2 hours if possible, then rinse several times until the water runs clear.
Boil rice
Place rice in a saucepan, cover with boiling water, and cook on high heat for 5 minutes.
Drain and steam rice
Drain rice, return to pan, add oil and salt, cover and cook on low heat for 10 minutes.
Defrost peas
Cover frozen peas with boiling water to defrost.
Melt butter
Melt butter in a wok or wide pan over medium heat.
Scramble eggs with rice
Add a spoonful of rice to the pan, pour in beaten eggs, stir quickly, then add remaining rice and stir well to break up any egg chunks.
Finish stir-fry
Add drained peas, spring onions, soy sauce and Maggi seasoning (optional). Stir-fry for 3 minutes.
Storage
Cool rice quickly within 1 hour; divide into small portions before refrigerating. Do not reheat more than once.
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