Egg fried rice was my Mom's go to lunch box item. Its quick and easy to make and honestly me and my brother loved it.
You can make it with fresh cooked rice or with left over rice.
- Long Grain Rice:1/2 cup Cooked
- Eggs: 2 beaten
- Vegetable Oil: 2 tbsp
- Garlic: 2 cloves crushed
- Onion: 1 small chopped
- Peas: 1/4 cup
- Soy Sauce: 1 tbsp
- Salt: 1 pinch
- Spring Onions: for garnish
Heat 1 tbsp of oil in a wok.
When the oil is hot add the beaten eggs into the wok and cook over a low heat, stirring constantly, until softly scrambled.
Remove the eggs from the heat and set aside.
Heat the wok over a medium heat.
Add rest of the oil and swirl it around to coat the sides of the wok.
When the oil is hot, add the garlic, onion and peas and sauté, stirring occasionally, for 1-2 minutes.
Stir the rice into the mixture in the wok, mixing to combine and stir to mix in the eggs thoroughly.
Transfer to serving dishes and serve garnished with the shredded spring onions and enjoy.
Till then happy Blogging