Egg Fried Rice

This is a very basic recipe for egg fried rice.  It can be served as an side dish for other Oriental recipes or it can stand alone as a meal in itself – especially with the addition of chinese barbecue pork, cooked prawns or cooked chicken.  You can also add in and stir fry other vegetables such as peppers, corn, onions, or mushrooms to make it a more substantial meal but this recipe provides a starting point.  It is a handy way to use up leftover rice as the rice needs to be cooked and cold before it goes into the stir fry.

1. Place a wok (or large frying pan if you don’t own a wok) over a high heat and when it is very hot and smoking slightly, carefully add the oil.
2. Stir fry the ginger and rice for 3 minutes.  The rice should be coated slightly in the oil and heated through.
   
3. Add the peas and stir fry for a further 2 minutes.
   
4. Pour over the beaten egg and sprinkle in the salt. Give the mixture a good stir to distribute the egg through the rice and stir fry for a further 2 minutes.
   

Serve the rice with the spring onions scattered over the top and soy sauce and/or sesame oil on the side.