Easy Egg Fried Rice

Directions

1. Heat 2 tbsp of vegetable oil in a large frying pan or wok over medium-high heat for two minutes until hot. Add the beaten eggs and allow them to set slightly, then lightly scramble until just cooked but still slightly soft. Add the rice and use a wooden spoon to break up any clumps, stirring through the egg until it is well combined.

2. Add the remaining 2 tbsp of vegetable oil along with the ginger, carrot, spring onion whites and Stir Fry Blend. Cook for 5–6 minutes, stirring occasionally until the carrot has softened, and the rice is heated through. Add the frozen peas, sesame oil and soy sauce and cook for a further 2–3 minutes until the rice is loose, fragrant and slightly crispy. If using cooked chicken, bacon or tofu, add to the pan and mix it into the rice.

3. Garnish with the green spring onion tops and toss again briefly to warm through. Serve immediately.