Cook and Scale
Egg Fried Rice
4 servings · 20 min total
The takeaway classic made at home in ten minutes: fluffy rice wok-tossed with scrambled egg, peas, and carrots in a savoury soy glaze.
Ingredients
- 300 g white rice, cooked and cooled
- 3 egg, beaten
- 3 tbsp vegetable oil
- 3 garlic, minced
- 4 spring onion, sliced
- 150 g frozen peas
- 2 carrot, diced
- 3 tbsp soy sauce
- 1 tsp sesame oil
- white pepper to taste
- salt to taste
Contains: Gluten, Egg, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Scramble the eggs — Heat 1 tablespoon of the oil in a wok, pour in the beaten eggs and scramble for 2 minutes. Remove and set aside.
- 2.
Stir-fry the vegetables — Add the remaining oil, then fry the garlic, carrot, and peas over high heat for 4 minutes.
- 3.
Fry the rice with egg — Tip in the cold rice, breaking up any clumps, and stir-fry for 4 minutes until piping hot. Return the egg.
- 4.
Season and finish the rice — Splash in the soy sauce and sesame oil, season with white pepper and salt, and scatter with spring onions before serving.