Egg-fried rice

I was shocked to see the other day that you can now buy egg-fried rice in a packet. You might not notice from the small print on the back that it only contains 6% of egg. It  will also cost you £1.55. For a fraction of that amount and a couple of minutes longer you can cook up a batch from scratch that will taste infinitely better. One of the great student staples

Serves 1
Vegetarian
Under 15 minutes
Under £1 a head

1 large or 2 medium eggs, preferably free-range
2 tbsp sunflower or vegetable oil
2-3 spring onions trimmed and finely sliced or 1 small onion peeled and finely chopped
About a mugful of cold, cooked basmatti rice (see here for how to cook rice)
1/2 a mug (about 50g) of frozen peas, cooked or thawed
About 1 tbsp light soy sauce

Break the eggs into a bowl and beat them lightly. Heat a wok or large frying pan over a moderate heat and pour in the oil. Tip in the onions and stir fry for 2-3 minutes until beginning to soften. Add the eggs and stir until almost all the liquid egg has disappeared (a few seconds). Add the rice and peas and stir fry for a couple of minutes until hot through. Sprinkle over soy sauce to taste.

TOP TIPS

* Make sure your rice is completely cold, preferably refrigerated before you cook this recipe otherwise it'll go soggy

* to make this recipe more substantial you could fry a few sliced button mushrooms with the onion or, if you're not veggie, a few thawed, frozen prawns