Egg Fried Rice with Peas and Spring Onion

Method

1. 1

   Prepare the rice

   Break up the cold rice with clean fingers and set out all ingredients before heating the pan; the grains should be separate and free of clumps.

2. 2

   Scramble the eggs

   Heat 1 tablespoon oil in a wok or wide frying pan over the highest heat for about 1 minute, until shimmering; add the beaten eggs and cook for 5 to 10 seconds, until the edges begin to set.

3. 3

   Finish the eggs

   Stir the eggs over the highest heat for 20 to 30 seconds, until softly set with no liquid egg visible, then transfer to a plate.

4. 4

   Fry the spring onion whites

   Heat the remaining oil over the highest heat for about 30 seconds, until shimmering; add the spring onion whites and stir-fry for 15 seconds, until fragrant.

5. 5

   Fry the rice in batches

   Fry the rice in batches of about 150 g over the highest heat for 2 to 3 minutes each, stirring and breaking up clumps, until steaming hot; transfer each batch to a plate before frying the next.

6. 6

   Heat the peas

   Return all the fried rice to the pan, add the thawed peas and stir-fry over the highest heat for 1 to 2 minutes, until the peas are hot throughout and steaming.

7. 7

   Season and finish

   Return the eggs to the pan; add soy sauce, sesame oil and white pepper, then toss over the highest heat for 30 to 60 seconds, until evenly mixed and steaming hot throughout.

8. 8

   Taste and serve

   Stir in half the spring onion greens, taste, then add the optional salt only if needed; cook over medium heat for 15 seconds until hot, scatter with the remaining greens and serve immediately.

Tips

• Have all ingredients ready before heating the pan, as cooking is quick. Use the widest pan available and keep each batch small enough to move freely.
• For food safety, chill cooked rice promptly, refrigerate it and use it within 24 hours. Do not use rice that has been left at room temperature for an extended period.

Swaps

• Replace the peas with finely diced carrot or sweetcorn, and fry until tender and hot throughout.
• Use finely chopped chives in place of the spring onion greens.

Storing

Cool leftovers promptly, refrigerate in a covered container and use within 24 hours. Reheat only once until steaming hot throughout.