- Preparation and cooking time
- Serves 4
Don't call the Chinese takeaway – make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
- STEP 1
Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
- STEP 2
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.
- STEP 3
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.