Chinese-style egg-fried rice
- 200g white long-grain rice
- 2 large free-range eggs
- 2 tsp sesame oil
- 2 tbsp groundnut oil
- 2-4 spring onions, chopped
- 100g frozen peas, blanched
- 100g beansprouts (optional)
Rinse the rice in cold running water. Put in a pan with 400ml cold water and boil for 5 minutes or until most of the water has evaporated. Reduce the heat to very low, cover the pan with foil and a lid and cook for 5 minutes. Remove from the heat and set aside for 5 minutes. Tip into a shallow dish and leave until cold.
Lightly beat the eggs with the sesame oil and season.
Heat a wok, add the groundnut oil and heat for a few seconds, then add the rice and stir-fry for 3 minutes.
Drizzle in the egg and stir-fry for 1 minute. Add the spring onions, peas and beansprouts, if using, and stir-fry for another 2 minutes or until the eggs have set, stirring the mixture so that the eggs break up.