Egg fried rice (1)

• 4 eggs
• 1 spring onion, chopped
• 50g fresh or frozen peas
• 3 tablespoons oil
• 200g white long-grain rice, cooked

Instructions

1. 1

   Beat the eggs with a pinch of salt and 1 teaspoon of the spring onion.

2. 2

   Cook the peas in a pan of simmering water for 3-4 minutes for fresh or 1 minute for frozen.

3. 3

   Heat a wok over high heat, add the oil and hear until very hot.

4. 4

   Reduce the heat, add the egg and lightly scramble.

5. 5

   Add the rice before the egg is set too hard, increase the heat and stir to separate the rice grains and break the egg into small bits.

6. 6

   Add the peas and the remaining spring onion and season with salt.

7. 7

   Stir constantly for 1 minute.