This is a definite favourite of mine unlike some recipes I’ve tried it’s not greasy and heavy but light and tasty. A simple supper.
Egg Fried Rice
- 350g Rice, washed and drained
- 6 Free Range Eggs
- Small Knob of Butter
- 3tbsp Fresh Milk
- Freshly Ground Black Pepper
- Fine Sea Salt
- 350g Frozen Garden Peas
Heat a pan and add boiling water, add sea salt and gently simmer, add the washed rice and cook, stirring occasionally to stop it catching on the bottom of the pan.
Meanwhile, in a jug mix the eggs and milk and beat well. Season well with black pepper and salt. Heat a large frying pan, add the butter and when melted add the egg mix, gently folding to create a soft and light scrambled egg. In a small saucepan, cook the garden peas in salted simmering water until cooked, not too soft, with a little bite.
When the rice is cooked, drain and add to the egg. (It’s crucial when you add the rice to the egg, it should still be slightly sloppy to ensure the rice is coated with the egg.) Then add the drained cooked peas. Mix well and serve.
It’s lovely with salmon and salad. Yummy!