Egg Fried Rice

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

2 eggs

  1. 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.
  2. 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.
  3. 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.
  4. 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.