Egg fried rice with peas

The best use of leftover rice: crispy, savoury and ready in 15 minutes. Needs cold, properly chilled cooked rice from yesterday.

Ingredients

• 450 g Cooked rice (leftover), cold, from the fridge
• 4 Eggs
• 150 g Frozen peas
• 100 g Sweetcorn, drained
• 100 g Carrots, finely diced
• 4 Spring onions, sliced
• 20 ml Soy sauce
• 5 ml Sesame oil
• 30 ml Vegetable oil

Method

1. Break up the cold rice with your fingers so there are no big clumps.
2. Beat the eggs and scramble them in half the oil in a large pan or wok until just set. Tip onto a plate.
3. Add the rest of the oil and fry the carrot for 3 minutes, then add the peas and sweetcorn for 2 minutes.
4. Add the rice and soy sauce and stir-fry over a high heat until it is piping hot all the way through (steaming throughout). Never reheat rice twice.
5. Return the egg to the pan with the spring onions and sesame oil, break it up through the rice, and serve.