Egg-fried rice recipe | Good Food

250g long grain rice
3 tbsp vegetable oil
1 onion
finely chopped
4 eggs
beaten
2 spring onions
sliced, to serve

Method

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.
step 3
Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
step 4
Add the remaining oil, then tip in the egg mixture.
step 5
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.
step 6
Tip into a serving bowl and scatter over the spring onion to serve. You can also add sesame oil, ground white pepper and a splash of soy sauce to season.