Egg Fried Rice

I've been cooking for years, but never made my own egg fried rice, so I changed that recently. This is only worth doing if you've got leftover rice - cooking and chilling it to just use in this recipe is just too much effort.

Ingredients

• 2 tbsp sunflower oil
• 1 onion, peeled and finely diced
• 150ml frozen peas
• 150ml frozen sweetcorn
• 400g pre-cooked basmati rice, chilled in the fridge overnight
• 3 eggs, whisked in a jug
• 1 tsp sesame oil
• 1 tbsp light soy sauce

Method

1. Put 1 tbsp of the oil in a wok and heat over a medium heat.
2. Once the oil is shimmering, add the onion and cook for 3 minutes, unil it starts to soften.
3. Add the frozen peas and sweetcorn and stir frequently while cooking for another minute or so.
4. Add the remaining 1 tbsp of oil and then turn the heat up to medium-high before adding the fridge cold rice.
5. Break up the rice and stir it together until well mixed.
6. Continue to stir every so often until the rice is all broken up, well mixed and starting to nicely brown in places.
7. Move the rice to the edge of the wok and pour the beaten egg into the middle of the pan.
8. Whisk with a spatcheler as the egg starts to cook, naturally drawing in some of the rice as you do.
9. After a couple of minutes start mixing it all together: rice, vegetables and egg.
10. Cook for a further minute before seasoning with the sesame oil and soy sauce.
11. Give it all one final mix to make sure it's all combined before serving with some leftover roast meat.

Serves 4.