Egg fried rice with peas
15 min
Serves 2
5 plants
*estimate per serving
A takeaway favourite made in 15 minutes with leftover rice.
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2 tbsp soy sauce or tamari
Other ingredients
300g cooked rice, cold
3 eggs
100g frozen peas
4 spring onions, sliced
1 tbsp avocado oil
2 cloves garlic
1 pinch black pepper
What to do
- 1
Heat the oil in a wok on high.
- 2
Add the garlic and peas. Stir for 2 minutes.
- 3
Add the rice. Stir-fry for 3 minutes until hot.
- 4
Push to one side. Crack in the eggs and scramble.
- 5
Mix it all together. Add soy sauce, spring onion and pepper.
Tip: Cold rice from the fridge fries best.
Good to know: Cool cooked rice fast. Keep it in the fridge for no more than 1 day.
Photo: Photo by Dushmantha Deshapriya on Pexels