The breakfast edit 266

Egg Fried Rice with Peas

Make egg fried rice with peas, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 3 steps

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Egg Fried Rice with Peas, plated and ready to serve. — The finished recipe. Egg Fried Rice with Peas

Ingredients 1 to 6 for egg fried rice with peas arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for egg fried rice with peas arranged separately on a dark worktop. — Ingredients 7 to 8. 2 tsp (10 g) Tamari. A small piece, grated Fresh ginger

Egg Fried Rice with Peas, preparation step 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. — Step 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.

Egg Fried Rice with Peas, preparation step 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. — Step 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.

The finished egg fried rice with peas. — Step 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.

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