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Egg fried rice with peas

10 min prep · 10 min cooking · serves 3

Cold leftover rice fried in one pan with egg, peas and spring onions. It is a good use of yesterday's rice and takes about 20 minutes.

  • Easy
  • 1 pan
  • 30 minutes or less
  • Kid friendly
  • Vegetarian
  • Gluten-free
  • Dairy-free
  • Lunch
  • Dinner
  • Budget friendly

Ingredients

  • 600 g cooked rice, cold
  • 3 eggs, beaten
  • 150 g frozen peas
  • 2 tbsp gluten-free tamari
  • 1 tbsp vegetable oil
  • 2 spring onions (scallions), sliced
  • 1 carrot, finely diced · can skip
  • 1 tsp fresh ginger, grated · can skip

Method

  1. The rice needs to be properly cold. Yesterday's is ideal; warm rice turns to paste in the pan.
  2. Heat the oil in a large frying pan or wok over a high heat and cook the carrot and ginger, if you are using them, for 2 minutes.
  3. Push everything to one side, pour the eggs into the space and scramble them for 30 seconds, then mix them through.
  4. Add the rice and the peas and fry for 4 to 5 minutes, spreading the rice out and leaving it alone long enough to catch, until it is steaming hot all the way through.
  5. Pour the tamari around the edge of the pan, toss it all together, and finish with the spring onions.