Vegetable Fried Rice with Scrambled Egg

Ingredients

• 300g long grain rice, cooked and cooled
• 3 tbsp vegetable oil
• 3 eggs, beaten
• 1 red pepper, finely diced
• 2 carrots, finely diced
• 150g frozen peas
• 3 cloves garlic, crushed
• 1 tbsp finely grated fresh ginger
• 4 spring onions, sliced
• 1 tbsp rice vinegar
• Salt and white pepper to taste

Method

1. Heat 1 tbsp of oil in a large wok or frying pan over a high heat. Pour in the eggs and scramble for 1 minute until just set. Tip onto a plate.

2. Add the remaining oil, then the pepper and carrots. Stir-fry for 3 minutes.

3. Add the peas, garlic and ginger and stir-fry for 1 minute.

4. Add the cold rice and stir-fry for 3 to 4 minutes, breaking up any clumps, until piping hot.

5. Return the egg, add the spring onions and rice vinegar, season with salt and white pepper and toss to combine.