Speedy Egg Fried Rice

Ingredients

• 250g pre-cooked/microwave rice (or leftover cooked rice, cooled)
• 2 tbsp vegetable oil
• 3 eggs, beaten
• 100g frozen mixed vegetables (peas, sweetcorn, carrot)
• 2 spring onions, sliced
• 2 tbsp soy sauce
• 1 clove garlic, crushed
• 1/2 tsp sesame oil (optional)

Method

1. Heat 1 tbsp of the oil in a large frying pan or wok over high heat. Pour in the beaten eggs and scramble quickly for 1 minute until just set. Remove from the pan and set aside.
2. Add the remaining oil to the pan, then add the frozen vegetables and garlic. Stir-fry for 3 minutes until hot and any excess water has cooked off.
3. Add the rice, breaking up any clumps with a spoon, and stir-fry for 3-4 minutes until heated through and starting to catch slightly at the edges.
4. Return the scrambled egg to the pan along with the soy sauce and most of the spring onions. Toss everything together for 1 minute.
5. Drizzle with sesame oil if using, and scatter over the remaining spring onions before serving.