Egg fried rice

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 5 cups cold cooked rice
• 5 eggs
• 3 tbsp oil
• 1 chopped onion
• 1/2 chopped red pepper
• 1/2 cup thawed peas
• 1/4 tsp paprika and 1/4 tsp turmeric
• 1 1/2 tsp salt
• 1/4 tsp sugar and 1/4 tsp pepper
• 2 spring onions and 2 tbsp water

Step-by-step method

1. Separate the rice grains. Beat 3 eggs; beat the other 2 with water, paprika and turmeric.
2. Heat 2 tbsp oil; scramble the 3 eggs until set and remove.
3. Stir-fry onion and pepper in the remaining oil for 1–2 minutes.
4. Add rice, then the seasoned eggs; stir until cooked and coating the grains.
5. Add peas, seasonings, scrambled eggs and spring onions; heat thoroughly and serve.