Kids (and adults!) adore this egg fried rice recipe, which is so simple to make. Serve with Honey Chilli Chicken for a tasty family 'fakeaway' night in.
Ingredients:
1 tsp rapeseed oil
5Â spring onions, thinly sliced
1 red pepper, seeds removed and thinly sliced
2 garlic cloves, finely chopped
300g/10½oz freshly cooked basmati rice, cooled
175g/6oz frozen peas
3Â eggs, lightly beaten
1 tbsp soy sauce
2 tsp toasted sesame seeds
sea salt and freshly ground black pepper
Method:
Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.
Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute.
Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately.