John Torode, My Kind of Food – Serves 2 as a main or 4 as a side
2 tbsps vegetable oil
1 thumb-sized piece of fresh ginger, peeled and grated
2 garlic cloves, grated
1 long red chilli deseeded and diced
20ml sesame oil
500g cooked rice
30g frozen peas
2 spring onions, sliced
30ml soy sauce
- Heat the oil in a wok or large frying pan. When hot, add the ginger and garlic and slowly fry over a low heat until fragrant, don’t colour them.
- Now add the chilli and sesame oil and turn up the heat. Add the rice, break it up and stir it around really well for a good 4-5 minutes, scraping the base of the pan so that the rice doesn’t burn.
- Add the peas and give everything a good stir so the peas cook. Stir in the spring onions and cook for 2 minutes. Add the soy sauce.
- Break the eggs into the rice and give them a good stir. Turn the heat up as high as you can and then really scrape the bottom of the wok. Stir for a minute then take off the heat, leave to stand for a minute then give it another stir.