Egg fried rice

⏱ 15 min · Serves 2

The best way to use up leftover rice. Day-old, cold rice fries up far better than fresh — the grains stay separate instead of turning to mush.

Per serving: 540 kcal · 16.0g protein · 62.0g carbs · 24.0g fat

Ingredients

• 2 tablespoons oil
• 2 eggs, beaten
• 3 spring onions, sliced
• 2 garlic cloves, chopped
• 100g frozen peas
• 400g cooked, cooled rice
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

Method

1. Heat half the oil in a wok over a high heat. Pour in the eggs and scramble until just set, then scoop out.
2. Add the rest of the oil and fry the spring onions (keep some back for the top), garlic and peas for a minute.
3. Tip in the rice and stir-fry hard for 3 to 4 minutes, breaking up any clumps, until piping hot.
4. Return the egg, add the soy sauce and sesame oil and toss together.
5. Scatter with the reserved spring onion and serve.