Our Cookbook

Chinese

Egg fried rice

  • YieldServes 4
  • Prep30m
  • Cook30m
  • Effortweeknight

  • 2 tbsp groundnut oil
  • 3 free-range eggs, beaten
  • 400g cooked long-grain rice, chilled until completely cold
  • 0.5 small head broccoli, cut into small florets
  • 1 carrot, cut into matchsticks
  • 3 tomatoes, sliced
  • 3 tbsp light soy sauce
  • a dash of toasted sesame oil
  • freshly ground black pepper (or a pinch of white pepper)
  • 1 large spring onion, finely sliced

Method

  1. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and set aside. Wipe away the excess oil from the wok.
  2. Reheat the wok and add the remaining oil. When hot, add the broccoli and carrot and stir-fry for 3 minutes until tender but still crunchy. Add the rice and stir well to break up the grains, then add the tomatoes and stir-fry for 1-2 minutes.
  3. Return the egg to the wok and season to taste with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion.
  4. Pile onto plates and serve immediately.