Portly Cooks | Egg Fried Rice

Egg Fried Rice

One of my favourite dishes to order on the rare occasion I have a Chinese take-out is Egg Fried Rice. Not to eat with the rest of my sumptuous dinner (I have quite the order). But to enjoy cold the next day, I have long held the belief that a take-out should cover the evening and next day’s lunch. This time I thought I would have a go myself. I cheated… I can’t cook rice.

  • 1 Bag Boil in the bag rice
  • 2 Eggs (Beaten)
  • 50g Peas
  • Sesame Oil
  • 15ml Soy Sauce

Cook the rice to the instructions and then leave to cool.  Once the rice has cooled heat a wok and in a little oil scramble the egg. Remove from the wok and add a bit more oil then, stir fry the rice. Add the peas followed by the soy sauce. Return the egg to the pan and once you’re finished cooking, drizzle with sesame oil. Put into a container, I used a take-out style tray and enjoy either hot or my preferred method, cold for lunch the next day.


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