light egg fried rice

Preparation time 5 minutes 5min Cooking time 5 minutes 4eggs 2 teaspoons peeled and chopped fresh root ginger 11/2 tablespoons light soy sauc  oil  2 tablespoons groundnut oil 300 g freshly cooked jasmine rice or long-grain rice, cooled 2 spring onions, thinly sliced 1/4 teaspoon sesame oil Beat the eggs with the ginger and half the soy sauce in bowl until combined.

Heat the oil in nonstick wok or large frying pan over a high heat until the oil starts to shimmer. Pour in the egg mixture and cook, stirring constantly, for 30 seconds or until softly scrambled.

Add the cooked rice, spring onions, sesame oil and remaining soy sauce to the pan and toss together for about 1-2 minutes until the rice is piping hot. Serve immediately.

For fried rice with Chinese leaves chilli, follow the recipe for Light Egg Fried Rice, adding 1 deseeded and sliced red chilli and 125 g shredded Chinese leaves once the rice is piping hot and tossing together for a further 30 seconds.

qingquang

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