Whip up this speedy egg-fried rice dish in under 30 minutes. It’s a great way to use up any leftover rice or vegetables, and you can add in chorizo and prawns.
Prep:10 mins
Serves 2
100g basmati rice or long-grain rice85g frozen peas1 tbsp sunflower oil1 egg, beaten1 garlic clove, chopped3 spring onions, sliced on an angle½ red pepper, deseeded and choppedgood pinch five spice powder100g beansprouts1 tsp soy sauce50g finely diced chorizo, bacon or ham (optional)50g peeled prawns (optional)
STEP 1Boil the rice following pack instructions, adding the peas for the final minute. Drain.STEP 2Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.STEP 3Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, beansprouts, rice, peas and soy, then stir-fry for 5 mins more. Finally, add the egg, chorizo (if using) and prawns, and stir-fry to heat through.
