Egg and Vegetable Fried Rice
- 16 - 30 Minutes
- Serves 8
- 500g Tilda Pure Basmati Rice
- 3 Spring Onions (Sliced)
- 1 Green Pepper (cut into fine strips. Use mixed if you like it to be more colourful. But no more than the equivalent of one pepper)
- Mixed Vegetables (Blanched and cut small diced. Or Use shredded carrot, fine beans, diced mushrooms & green peas)
- 2 Eggs (well beaten)
- 2-3 Tbsp Oil
- Salt to taste
- Pepper powder to taste (use powder or finely crushed)
- Soy sauce to taste
Take a wok and add the oil.
Heat the oil to smoking point and, allow to heat for a little while.
Add the beaten egg and swirl with the ladle or spoon breaking it up as you go along.
Add the spring onions and the peppers and sauté for a minute always keeping the heat high.
Add the vegetables and the salt and pepper and sauté for a minute or so stirring and tossing from time to time.
Add the rice and toss gently.
If you do not know how to toss with a wok use the frying spoon.
Once the rice is heated through season with salt and pepper and a dash or a few dashes of soy sauce.
Taste & serve.