Egg Fried Rice
Steps
- Cook 250g of dry long-grain rice following the package. Spread on a baking sheet to steam-dry while you prepare the pan; use it straight away.
- Measure 3 tablespoons of vegetable oil. Heat two-thirds in a large wok over high heat. Fry 1 finely chopped onion for 5 minutes.
- Add the rice and stir-fry for 3 minutes. Push it to one side.
- Add the remaining oil and 4 beaten eggs. Scramble until set, then mix through the rice.
- Stir in 2 sliced scallions and season with salt to taste. Serve hot.
