Egg-Fried Rice

Ingredients:

150g long grain rice or basmati rice
2 tablespoons sesame, vegetable or olive oil
2 large free-range eggs, beaten
1 small onion, finely chopped
1/2 red pepper, finely chopped
2 garlic cloves, crushed
3cm piece fresh root ginger, peeled and grated (optional)
2 spring onions, finely sliced
50g frozen peas, defrosted (optional)
1 tablespoon light soy sauce
Salt and black pepper

Method:

1. Tip the rice into a medium saucepan. Add 300ml water and bring to the boil. Reduce the heat, cover with a lid and simmer for 10 minutes.

2. Remove from the heat. Drain off any excess water and leave to steam dry, uncovered in the pan until ready to use.

3. Heat a tablespoon of the oil in a frying pan or wok over medium heat. Add the eggs and cook, stirring, until scrambled. Transfer to a plate, and return the pan to the heat.

4. Heat the remaining tablespoon of oil in the pan over a high heat. Add the onion and pepper, then season with salt and pepper. Fry for two minutes, then add the garlic and ginger (if using). Fry for a further minute.

5. Reduce the heat to medium. Add the cooked rice, spring onions, peas (if using), scrambled egg and soy sauce. Toss together and cook for three to five minutes, or until heated through.

6. Serve and enjoy!

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