Egg Fried Rice

• basmati rice↗200g g

  (or use ready rice)

• carrot↗85g g

  diced

• vegetable oil↗1 tbsp tbsp
• eggs↗2
• butter↗25g g
• large green onions↗2

  thinly sliced

• soy sauce↗1 tbsp tbsp
• frozen peas↗85g g

Step-by-step instructions

1. 1

   Rinse the rice and cook according to the package instructions in lightly salted water together with the diced carrot. Add the frozen peas 5 minutes before the rice is done.

2. 2

   While the rice is cooking, heat the oil in a small frying pan (about 20 cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette – this should take about 2–3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.

3. 3

   Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff the rice mixture with a fork (there should be no cooking liquid left). Transfer to the wok with soy sauce, a little salt and freshly ground black pepper, then stir‑fry for 2 minutes.

4. 4

   Divide half the rice between two bowls, cut the omelette crosswise into strips and scatter over the top. (Keep the remaining rice in the fridge and use within 24 hours.)