Egg Fried Rice Recipe

Ingredients

4 eggs
1 spring onion (scallion), chopped
50g (1/3 cup) fresh or frozen peas
3 tablespoons oil
740g (4 cups) cooked long grain rice
1 x good pinch of salt

Method

1 To make this egg fried rice recipe simply beat the eggs in a bowl and add one good pinch of salt and 1 teaspoon of the spring onion.

2 Cook the peas in a pan of simmering water for around 2-3 minutes if fresh or around 1 minute if frozen.

3 Heat a wok over a high heat, add the oil and heat until very hot. Reduce the heat then add the egg and lightly scramble. Add the rice before the egg is completely set.

4 Increase the heat, then stir to separate the rice grains and break the egg into small bits.

5 Add the peas and the remaining spring onion (scallions), and season with salt. Stir constantly for 1 minute. Serve and enjoy!

Egg Fried Rice

Typical Chinese fried rice
Hakka - Romanization cau fahn Mandarin - Hanyu Pinyin chǎofàn Min - Hokkien POJ chhá-pn̄g Cantonese (Yue) - Jyutping caau2 faan6

Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with left over ingredients from other dishes, leading to countless variations.
There are many popular varieties of fried rice, each with its own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. Elsewhere, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Malaysian (spicy) fried rice and the ubiquitous 'special fried rice'.

Fried rice is a common staple in American Chinese cuisine, especially in the form sold at fast-food stands. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice made in American Chinese restaurants can vary in appearance, from a dark brown appearance often seen in East Coast establishments, to a light brown appearance often seen in Midwestern American Chinese restaurants. Fried rice is also seen in other American restaurants, even in cuisines where there is no native tradition of the dish. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Nigeria, Ghana and Togo, both as a restaurant food and as street food.