Egg Fried Rice with Peas
Makes 1 serving

INGREDIENTS
180 g Cooked white rice (Cold from the fridge, ideally last night's. Fresh rice steams instead of frying. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
2 large, about 110 g Egg
60 g Frozen peas
30 g Spring onion
1 tsp (5 g) Rapeseed oil
1 tsp (4 g) Toasted sesame oil
2 tsp (10 g) Tamari
A small piece, grated Fresh ginger

METHOD
1. Heat the rapeseed oil in a wok or large frying pan until it smokes. Add the beaten eggs and scramble them hard for thirty seconds until just set, then push to the side.
2. Add the rice and ginger, spreading it across the pan, and leave for a minute before tossing so it catches. Fry for three minutes, breaking up any clumps.
3. Add the peas and most of the spring onion for two minutes, then the tamari and sesame oil, toss through and serve with the rest of the spring onion on top.

Contains eggs, soya and sesame.

RECIPE NOTES
Fried rice for breakfast is normal across most of Asia and a good use of last night's rice. The eggs and peas give it 23 g of protein.
Rice at 180 g is 234 kcal, roughly half the plate. There is no other place the number moves much; the oils together are 80.

Full recipe: https://www.getfuel8.com/recipes/egg-fried-rice-peas
