A MEAL YOU CAN MAKE

Egg fried rice

A complete pan of egg, vegetables and rice with distinct, hot grains.

About 29 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 400g Ready-cooked rice, sealed shelf-stable pack
• 3 whole Eggs
• 100g Frozen peas
• 100g Carrots, small dice
• 30g Spring onion, sliced
• 20g Soy sauce
• 20ml Rapeseed oil
• 30ml Water
• 5ml Sesame oil

Allergens: Egg, soya, sesame and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Dice carrot very small and slice spring onion. Beat eggs in a bowl. Break rice clumps apart inside the sealed pack. Use unopened ready-cooked rice rather than rice left at room temperature.

2. Scramble the eggs

   Warm half the rapeseed oil over medium heat. Add eggs and fold until fully set. Move to a clean plate.

3. Soften the vegetables

   Add remaining rapeseed oil, carrot, peas and water. Stir until carrots are tender and water has evaporated.

4. Fry the rice

   Add rice and turn heat to medium-high. Break up every clump and stir constantly. Add soy sauce. Follow the rice packet heating time if longer and check all the rice is steaming hot.

5. Return the eggs

   Stir the cooked egg and spring onion through the rice. Heat fully, then turn off the burner and mix in sesame oil.

6. Check and serve

   Serve straight away. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

7. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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