Recipe
Ingredients
- 500g cooked rice (I like to use a long grain rice and it’s better if it’s a day old because it’s dryer)
- 3 eggs, beaten
- 3 spring onions, sliced thin 3/4 of the way up the green end
- 200g frozen peas
- 1 tsp sugar
- 1/2 tsp MSG (optional)
- 1/2 tsp white pepper
- 2 tbsp soy sauce
- 3 tbsp grapeseed oil (peanut or canola also work well)
- 1 tsp sesame oil
Method
This recipe is slightly different to how I did it in the video because I'm very aware that not many people have a proper high heat wok burner in their home, and if you do have a proper wok burner at home you probably don't need me to teach you how to cook this dish. Also, worth mentioning this happens very fast so make sure you have everything ready before you start cooking.
1. In a hot wok, heat the oil until it’s smoking.
2. Cook the egg (this will happen quickly) then take the egg out and leave to one side. Heat the rest of the oil.
3. Add the rice and spring onion to the wok and toss.
4. Then, add the peas and rest of the seasonings apart from the sesame oil.
5. Cook the rice for 3-4 minutes or until it’s just starting to toast and you can tell it’s hot all the way through (this might take 6-7 minutes if your burner is not very powerful).
6. Next add the sesame oil and toss once more.
7. Plate and enjoy by itself or with another side dish like my sweet and sour pork recipe.
