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Don't call the Chinese takeaway – make your own egg fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok


Servings

4

Total time

20 minutes

Cuisines

Asian,Chinese

Courses

Sides


Ingredients

  • 250 g Long grain Rice
  • 3 tbsp vegetable oil
  • 1 onion (finely chopped)
  • 4 eggs (beaten)
  • 2 spring onions (sliced, to serve)


Method

  1. Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
  2. Heat 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.
  3. Add 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.
  4. View the recipe instructions at BBC Good Food

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