Egg fried rice

By Hope Malau
26 November 2015

Serves 4

Preparation: 10 min

Cooking: 15min

30 ml (2 T) oil

2 eggs, whisked

6 spring onions, sliced

2 carrots, diced

4 garlic cloves, crushed

300 g pork rashers, diced

375 ml (1½ c) cooked rice

250 ml (1 c) frozen peas

30 ml (2 T) soy sauce

  1. Heat a pan over high heat. Add oil then the eggs. Swirl well to coat the side of the pan with egg mixture. Cook, then lift one edge and roll up the omelette. Tip onto a chopping board and allow to cool.
  2. Add a splash of oil to the pan and cook the spring onions and carrots for 2 minutes, then add the garlic and cook until fragrant.
  3. Add the pork, rice and peas and cook for 2 minutes or until hot. Slice the omelette in strips and add to the pan. Sprinkle over soy sauce.

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