Whip up this speedy egg-fried rice dish in under 30 minutes. It's a great way to use up any leftover rice or vegetables, and you can add in chorizo and prawns.
Ingredients
- 100g basmati rice or long-grain rice
- 85g frozen peas
- 1 tbsp sunflower oil
- 1 egg, beaten
- 1 garlic clove, chopped
- 3 spring onions, sliced on an angle
- ½ red pepper, deseeded and chopped
- good pinch five spice powder
- 100g beansprouts
- 1 tsp soy sauce
- 50g finely diced chorizo, bacon or ham (optional)
- 50g peeled prawns (optional)
Method
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Boil the rice following pack instructions, adding the peas for the final minute. Drain.
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Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.
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Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, beansprouts, rice, peas and soy, then stir-fry for 5 mins more. Finally, add the egg, chorizo (if using) and prawns, and stir-fry to heat through.