Pasta, Noodles and Rice Recipes - Special Egg-fried Rice Recipe

Ingredients

Serve 4

• 2-3 eggs

• 2 spring onions, finely chopped

• 2 teaspoons salt

• 3 tablespoons vegetable oil

• 125 g/4 oz cooked peeled prawns

• 125 g/4 oz cooked chicken or pork, diced

• 50 g/2 oz canned bamboo shoots, diced

• 4 tablespoons fresh or frozen peas, cooked

• 1 tablespoon light soy sauce

• 375-500 g/12 oz-1 lb cold, cooked long-grain rice

• chopped spring onions, to garnish

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Method:

1. Break the eggs into a small bowl and add 1 teaspoon of the finely chopped spring onions and a pinch of the salt. Beat lightly together with a fork to combine them.

2. Heat about 1 tablespoon of the oil in a wok or large frying pan, add the beaten egg mixture and cook, stirring constantly, until the eggs are scrambled and set. Remove the scrambled eggs and set aside in a bowl.

3. Heat the remaining oil in the wok or pan, add the prawns, meat, bamboo shoots, peas and the remaining chopped spring onions, and stir-fry briskly for 1 minute, then stir in the soy sauce.

4. Stir-fry for 2-3 minutes, then add the cooked rice, breaking it up, together with the scrambled eggs and the remaining salt.

5. Stir well to break up the scrambled eggs into small pieces and separate the grains of rice. Garnish with spring onions, and serve hot.