Head to China and make your own fried rice. It’s so quick and easy with minimum hassle. Serve with cut chilli and chopped spring onions.
150g/5½oz long grain rice or basmati rice
2 tbsp vegetable oil
2 large Pace Farm eggs beaten
1 small onion, finely chopped
½ red pepper, finely chopped
2 garlic cloves, crushed
3cm/1¼in piece fresh root ginger, peeled and grated (optional)
2 spring onions, finely sliced
50g/1¾oz frozen peas, defrosted (optional)
1 tbsp light soy sauce
salt and black pepper
Add the rice and 300 ml of water in a pan and bring to the boil.
Allow simmering for 10 minutes.
Drain off any excess water and leave to steam dry in the pan.
Over medium heat and the oil to a frying pan and then stir in the eggs until scrambled.
Set to the side.
Over high heat add the remaining oil to a pan and add in the peppers and onions.
Season with salt and pepper and add in garlic and ginger.
Fry for approximately two minutes.
Reduce heat and add in the onions, peas, scrambled eggs, rice and soy sauce.
Combine together and cook for a further 5 minutes.