3 eggs
5 ml (1 tsp) salt
30 - 45 ml (2 - 3 tbsp) vegetable oil
450 g (1 lb) cooked rice
2 spring onions, finely chopped
115 g (4 oz) frozen peas
5 ml (1 tsp) salt
30 - 45 ml (2 - 3 tbsp) vegetable oil
450 g (1 lb) cooked rice
2 spring onions, finely chopped
115 g (4 oz) frozen peas
method
1. In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of the spring onions.
2. Heat the oil in a preheated wok, and lightly scramble the eggs.
3. Add the cooked rice and stir to make sure that each grain of rice is separated. Add the remaining salt, spring onions and the peas. Blend well, allow to heat through and serve.
2. Heat the oil in a preheated wok, and lightly scramble the eggs.
3. Add the cooked rice and stir to make sure that each grain of rice is separated. Add the remaining salt, spring onions and the peas. Blend well, allow to heat through and serve.
serving amount
serves 4
rate this recipe
7.7
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