Egg Fried Rice
- 31 - 60 Minutes
- Easy
- Serves 4
Better than takeout! Cooked rice stir-fried with eggs, spring onion, and a touch of five spice. Serves 3–4 as a side dish.
Method
Ingredients
Ingredients
- 2 pouches Tilda® Ready to Heat Pure Basmati
- 1 Tbsp peanut oil, divided (or any other high heat oil such as canola, grapeseed or sunflower)
- 2 eggs
- 3 scallions, chopped
- 2-inch piece fresh ginger, peeled and grated
- 1/8 tsp five-spice powder
- 1 Tbsp soy sauce
- 2 tsp chives, chopped
Method
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Heat the rice according to package directions.
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Heat half the oil in a medium pan over medium high heat. Scramble the eggs until just cooked and set aside.
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Lightly fry the scallions and ginger in the remaining oil. Add the five-spice powder and soy sauce and stir to combine.
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Add the cooked rice to the pan and heat through.
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Stir in the scrambled egg and the chives.
