325 g (12 oz) long grain white rice
salt and pepper
3 tbsp vegetable oil
2 eggs
1 clove garlic, crushed
6 spring onions, finely chopped
175 g (6 oz) frozen petit pois
1 tbsp light soy sauce
salt and pepper
3 tbsp vegetable oil
2 eggs
1 clove garlic, crushed
6 spring onions, finely chopped
175 g (6 oz) frozen petit pois
1 tbsp light soy sauce
method
1. Put rice in a pan of lightly salted boiling water. Cook for 10 - 12 mins until tender. Drain and rinse well.
2. Beat eggs with a pinch of salt. Add 1 tbsp oil to a wok and heat until hot. Add eggs to wok and stir fry until lightly scrambled. Transfer to a bowl.
3. Add remaining oil to wok, add garlic and rice and stir fry for 1 - 2 mins. Add spring onions and petit pois. Stir fry for 3 - 4 mins.
4. Gently stir in eggs and soy sauce. Season and serve.
Soy sauce is available in light and dark varieties. If you prefer a stronger flavour, use dark soy sauce.
2. Beat eggs with a pinch of salt. Add 1 tbsp oil to a wok and heat until hot. Add eggs to wok and stir fry until lightly scrambled. Transfer to a bowl.
3. Add remaining oil to wok, add garlic and rice and stir fry for 1 - 2 mins. Add spring onions and petit pois. Stir fry for 3 - 4 mins.
4. Gently stir in eggs and soy sauce. Season and serve.
Soy sauce is available in light and dark varieties. If you prefer a stronger flavour, use dark soy sauce.
serving amount
serves 4
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