How to make Egg fried rice

Ingredients

• About 400 g cold cooked rice (from 150 g uncooked rice, cooked the day before)
• 3 eggs, beaten with a pinch of salt
• 3 spring onions, sliced
• 100 g frozen peas, thawed
• 1 tablespoon light soy sauce
• 2 tablespoons cooking oil
• Salt and white pepper

Method

1. Break up any lumps in the cold rice with your fingers. Leftover rice should be cooled within about an hour, kept in the fridge, used within 24 hours and reheated only once, until steaming hot.
2. Heat half the oil in a wok, pour in the eggs and stir until just set, then lift them out.
3. Heat the rest of the oil until very hot, add the rice and stir-fry for 3 to 4 minutes, pressing and tossing, until every grain is hot.
4. Add the peas and most of the spring onions and stir-fry for 1 minute.
5. Return the eggs, add the soy sauce, a little salt and white pepper, and toss until everything is steaming hot.
6. Serve at once, with the rest of the spring onions on top.