Egg Fried Rice

• 2 tbsp vegetable oil
• 1 onion (peeled and diced)
• 2 cloves garlic (peeled and minced)
• 800 g (4 cups) boiled and cooled long-grain rice ((this is about 1 1/3 cups (300g) dried rice that has been boiled in water))
• 1/2 tbsp sesame oil
• 2 eggs
• 2 tbsp dark soy sauce
• 1/4 tsp salt
• 1/4 tsp garlic salt
• 1 tbsp lemon juice ((fresh or bottled is fine))
• 1/2 bunch of spring onions/scallions (chopped)

Instructions

1. 1

   Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.

2. 2

   Add in the remaining oil and the minced garlic. Cook for a further 30 seconds, stirring regularly.

3. 3

   Add the rice and turn up the heat to high. Then drizzle over the sesame oil.

4. 4

   Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.

5. 5

   Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of the soy sauce to the eggs.

6. 6

   Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny.

7. 7

   Now mix the egg into the rice.

8. 8

   Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the salt, and garlic salt and mix it all together.

9. 9

   Add the lemon juice, stir and taste. Add a little more lemon juice if required.

10. 10

    Divide between 4 bowls. Top with spring onions (scallions) and serve with your favourite Chinese dish. I love to serve it with Crispy Sesame Chicken or Sweet and Sour Chicken or Sticky Pork Belly.