Egg Fried Rice with Frozen Veg

Ingredients

• 300g rice (uncooked weight), rinsed
• 2 tbsp vegetable oil
• 4 eggs, beaten
• 300g frozen mixed vegetables (peas, sweetcorn, carrot)
• 3 spring onions, sliced
• 2 cloves garlic, crushed
• 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
• 3 tbsp soy sauce
• 1 tsp sesame oil (optional)

Method

1. Cook the rice according to the packet instructions, then spread it out on a tray and leave to cool completely — day-old rice works best and prevents it going mushy when fried.
2. Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, then remove from the pan and set aside.
3. Add the remaining oil to the pan. Add the frozen vegetables and cook for 3-4 minutes until heated through and starting to soften.
4. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
5. Add the cooled rice, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.
6. Return the scrambled egg to the pan along with the soy sauce and most of the spring onions. Toss everything together for 1-2 minutes.
7. Drizzle with sesame oil if using, scatter over the remaining spring onions, and serve.