Egg Fried Rice with Spring Onion and Peas

Method

1. Step 1 of 10

   Slice the spring onions into thin rounds, keeping white and green parts separate.

   • spring onions

   

2. Step 2 of 10

   Finely mince the garlic.

   • garlic cloves

   

3. Step 3 of 10

   Beat the eggs with a pinch of salt in a small bowl.

   • eggs
   • salt

   

4. Step 4 of 10

   Break up the cold rice with your fingers so no clumps remain.

   • cooked long-grain rice, cold

5. Step 5 of 10

   Heat the vegetable oil in a large frying pan over high heat until it shimmers.

   • vegetable oil

   

6. Step 6 of 10

   Pour in the beaten egg and push it into soft folds until just set and hot through to 71 °C, then tip back into the bowl.

   • eggs
   71 °C / 160 °F1 minEggs and egg dishes (quiche, frittata) to 71 °C / 160 °F

   

7. Step 7 of 10

   Add the garlic and spring onion whites to the pan and stir for 30 seconds until fragrant.

   • garlic cloves
   • spring onions
   1 min

   

8. Step 8 of 10

   Add the rice and frozen peas and stir-fry, pressing the rice flat between turns, for 4 minutes.

   • cooked long-grain rice, cold
   • frozen peas
   4 min

9. Step 9 of 10

   Return the egg and add the soy sauce, sesame oil and white pepper, tossing to coat.

   • eggs
   • soy sauce
   • toasted sesame oil
   • ground white pepper

10. Step 10 of 10

    Take off the heat, scatter over the spring onion greens and serve.

    • spring onions