Watch our video to find out how to make egg-fried and discover just how easy it is.
Each serving provides 519 kcal, 18g protein, 69g carbohydrates (of which 6.3g sugars), 18g fat (of which 3.5g saturates), 4g fibre and 1.8g salt.
- 150g/5½oz long grain rice or basmati rice
- 2 tbsp sesame, vegetable or olive oil
- 2 large free-range eggs, beaten
- 1 small onion, finely chopped
- ½ red pepper, finely chopped
- 2 garlic cloves, crushed
- 3cm/1¼in piece fresh root ginger, peeled and grated (optional)
- 2 spring onions, finely sliced
- 50g/1¾oz frozen peas, defrosted (optional)
- 1 tbsp light soy sauce
- salt and black pepper
Tip the rice into a medium saucepan. Add 300ml/10fl oz water and bring to the boil. Reduce the heat, cover with a lid and simmer for 10 minutes. Remove from the heat, drain off any excess water and leave to steam dry, uncovered in the pan until ready to use.
Heat a tablespoon of the oil in a frying pan or wok over a medium heat. Add the eggs and cook, stirring, until scrambled. Transfer to a plate and return the pan to the heat.
Heat the remaining tablespoon of oil in the pan over a high heat. Add the onion and pepper, then season with salt and pepper. Fry for 2 minutes, then add the garlic and ginger, if using, and fry for a further minute.
Reduce the heat to medium, add the cooked rice, spring onions, peas, if using, scrambled egg and soy sauce. Toss together and cook for 3–5 minutes, or until heated through.
For best results, make sure the rice is cooked and cooled beforehand to prevent it sticking together when frying. You could include some extras like chopped ham, cooked prawns or sweetcorn, when adding the peas.