Egg Fried Rice

This recipe is ideal for using up leftover cooked rice.I used basmati rice,although any kind of rice will do.The rice should be cold,so if you are not using leftover cold rice,spread out your cooked rice on a baking sheet and let it cool.

My kids love this meal and I love the fact that its a simple meal that can be put together in under 20 minutes!

Egg Fried Rice

Ingredients :-

• 2 tbsp oil
• 1 small onion,finely chopped
• 2 garlic cloves,chopped
• 1 in piece of fresh root ginger,peeled and chopped/grated
• 2 cups of cooked long grain white rice
• 1/2 cup cabbage (I used purple) you can use the green too.
• 1/4 cup carrots,finely shredded ( you can use peas and carrot)
• 1 tsp white pepper
• 1tsp sesame oil
• 1 egg beaten
• Salt to taste
• 1 tbsp soy-sauce
• Spring onion,finely chopped to garnish.

Method:-

1. Heat the oil in a wok.Add the onion and stir fry over medium heat for 1 minute,then add the garlic and ginger and stir fry for 2 mins more.
2. Add the vegetables and stir fry on high for a 2 mins ( and if you want to cook it more,lower the heat and cook for another min).
3. Push the vegetables to the sides of the wok and stir in the beaten egg and scramble it.cook for a minute.
4. Add the rice,toss well.Stir fry over high heat for a minute.
5. Add the sesame oil,white pepper,soy sauce,salt to taste and cook for a minute more.
6. Garnish with chopped spring onion and serve.