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Egg Fried Rice

This is a quick version of the Chinese favourite, excellent served as a side dish to a main meal.

Prep: 5 mins
Cook: 5 mins
Serves: 4
    • 4 eggs, lightly beaten
    • 1 spring onion, chopped
    • 50g frozen peas
    • 20g Blue Dragon Light Soy Sauce
    • 3 tbsp. vegetable oil
    • 200g rice, cooked (dry)
    1. Cook the peas in simmering water for 1 minute. Beat the eggs with half the spring onion, soy sauce and a pinch of salt.
    2. Heat the oil in a wok over a high heat. Reduce the heat level, add the eggs and lightly scramble. Add the rice before the egg is set too hard, increase the heat level and stir to separate the grains and break the egg into smaller pieces.
    3. Add the peas and the remaining spring onion and season to taste. Stir constantly for 1 min. and serve.

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