This simple egg fried rice will take you out East. Or certainly to which ever direction you need to go towards the dining table.
This will serve 4 very, very well.
Start by prepping the fresh veg.
Chop a chilli, an onion, a pack of spring onions, 3 peppers, a knob of ginger and crush a couple of garlic cloves.
Add the spring onion, the chilli, the ginger and the regular onion to the pan with a sprinkle of sugar, a splash of soy sauce, a glug of sunflower oil and a good tablespoon of Chinese 5-spice.
Brown nicely on a medium heat, being careful not to burn.
Add the peppers and garlic and soften.
Add 3 cups of cooked rice (cooked for one minute less than the pack says).
Add a further glug of oil and soy sauce and some sweet chilli sauce, combine well.
Turn the heat up to max, make a little space at the bottom of the pan, crack 4 eggs and stir swiftly straight away and for about 3 a minute until the egg is cooked.
Stir to combine then eat to enjoy.
This will serve 4 very, very well.
Start by prepping the fresh veg.
Chop a chilli, an onion, a pack of spring onions, 3 peppers, a knob of ginger and crush a couple of garlic cloves.
Add the spring onion, the chilli, the ginger and the regular onion to the pan with a sprinkle of sugar, a splash of soy sauce, a glug of sunflower oil and a good tablespoon of Chinese 5-spice.
Brown nicely on a medium heat, being careful not to burn.
Add the peppers and garlic and soften.
Add 3 cups of cooked rice (cooked for one minute less than the pack says).
Add a further glug of oil and soy sauce and some sweet chilli sauce, combine well.
Turn the heat up to max, make a little space at the bottom of the pan, crack 4 eggs and stir swiftly straight away and for about 3 a minute until the egg is cooked.
Stir to combine then eat to enjoy.