EGG FRIED RICE

Preparation Method :

• Cook the rice in a pan of boiling water for 10 - 12 minutes, until almost cooked, but not soft.
• Drain well, rinse under cold water and drain again.
• Place the beaten eggs in a saucepan and cook over a gentle heat, stirring until softly scrambled.
• Heat the vegetable oil in a preheated wok or large frying pan (skillet), swirling the oil around the base of the wok until it is really hot.
• Add the crushed garlic, spring onions (scallions) and peas and saute, stirring occasionally, for 1 - 2 minutes. Stir the rice into the wok, mixing to combine.
• Add the eggs, light soy sauce and a pinch of salt to the wok or frying pan (skillet) and stir to mix the egg in thoroughly.
• Transfer the egg fried rice to serving dishes.
• Serve garnished with the shredded spring onion (scallion).