- 250g long grain rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 3 tbsp vegetable oil
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 spring onions, sliced, to serve
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.