Egg Fried Rice

This is a quick version of the Chinese favourite, excellent served as a side dish to a main meal.

Preparation:

1. Cook the peas in simmering water for 1 minute. Beat the eggs with half the spring onion and a pinch of salt.
2. Heat the oil in a wok over a high heat. Reduce the heat level, add the eggs and lightly scramble. Add the rice before the egg is set too hard, increase the heat level and stir to separate the grains and break the egg into smaller pieces.
3. Add the peas and the remaining spring onion and season to taste. Stir constantly for 1 min. and serve.

Useful tip:

Add a splash of soy sauce when you add peas and remaining spring onion to add extra flavour.