Make your own healthy egg-fried rice with our easy recipe. Use leftover rice, or cook and dry it on a plate before using so it doesn’t stick to the wok
Prep:10 mins
Serves 4
250g long grain rice3 tbsp vegetable oil1 onion, finely chopped4 eggs, beaten2 spring onions, sliced, to serve
STEP 1Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.STEP 2Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.STEP 3Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve. You can also add sesame oil, ground white pepper and a splash of soy sauce to season.
