Egg Fried Rice

21 Aug

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This is an extremely cheap and very easy recipe to make, and it’s great either as a dish on its own or as an accompanying dish to oriental food such as Chinese.

Leftovers should be fine to reheat for around three days if kept in the fridge, or this dish can also be eaten cold.

Tip: I’ve left the recipe vegetarian and very simple, but it would be great with some bacon if you wanted a more substantial meal – just chop it up and fry it with the mushrooms.

Serves: two people.

Cost per person: £0.42 (price based on Tesco Value ingredients).

Ingredients:

  • 2 eggs
  • 150g mushrooms
  • 200g frozen peas
  • 1 garlic clove
  • 200g rice
  • 3 tsps soy sauce
  • Vegetable oil, for frying

Method

1) Cook the rice for around twelve minutes, or according to the instructions on the packet. Drain and set aside.

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2) Beat the eggs and fry for around 1 minute until set, then remove from the pan and slice into strips.

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3) Chop the mushrooms and fry for around 3 minutes, until golden.

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4) Add the peas and chopped garlic to the mushrooms and fry for 1 minute.

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5) Add the rice to the pan and stir through, before adding the soy sauce.

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6) Stir the chopped egg through the rice.

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7) Serve immediately, with a little more soy sauce if you wish.

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