Easy Egg Fried Rice

15 min · Easy · Serves 2

410 kcal per serving · 14g protein

Cold jasmine rice tossed in a hot pan with scrambled eggs, garlic, peas, soy sauce and scallions. The leftover-rice rescue dish.

Ingredients

• 100 g Jasmine rice (dry)
• Eggs × 4
• 2 tbsp Soy sauce
• Scallions × 4
• 80 g Frozen peas
• 2 cloves Garlic
• 1 tsp Sesame oil
• 2 tbsp Neutral oil

Method

1. Break up the Rice

   

   Tip the cold cooked rice into a bowl and break up any clumps with your fingers.

2. Scramble the Eggs

   

   Heat the neutral oil in a wide pan over medium-high. Crack in the eggs and scramble for 30 seconds until just set, then push to the side of the pan.

3. Aromatics + Peas

   

   Add the minced garlic and frozen peas to the empty side of the pan. Stir for 60 seconds until fragrant.

4. Fry the Rice

   

   Add the rice and soy sauce. Toss everything together for 2–3 minutes, pressing the rice flat against the pan, until it's hot and slightly toasted.

5. Finish

   

   Off the heat, drizzle with sesame oil and scatter the sliced scallions over the top.