Name: Egg fried rice
Total time: 30 min
Yield: Serves 2
Ingredients: 500g white rice; 100ml vegetable oil; 4 eggs; 1 onion chopped; 2 tbsp of grated ginger; 250g frozen mixed vegetables; 1 tbsp dark soy sauce

A pan of egg fried rice on a grey napkin

500g white rice
100ml vegetable oil
4 eggs
1 onion
chopped
2 tbsp of grated ginger
250g frozen mixed vegetables
1 tbsp dark soy sauce

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Bring 2 litres of water to boil, add the rice, stir gently and cook for 10 minutes on high heat and drain into a colander.
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Spread the cooked rice on a large baking tray and allow to cool (fork gently every 2-3 minutes) . Heat 50ml of oil in a large wok, break two eggs and stir quickly to scramble.
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Add half the chopped onion, 1 tbsp of ginger, 1 tsp ground pepper and fry for 2-3 minutes.
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Add half the frozen mixed vegetables and fry for a further 5 minutes, stirring well.
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Throw in half the cooled rice and mix gently (or toss) for a further 5 minutes until the rice has heated through.
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Drizzle half tbsp of dark soy sauce and stir gently, check seasoning and add a pinch or two of salt, if required
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Rinse the wok and repeat the process with the other half of the ingredients

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