Vegetable Fried Rice

Method

1. Heat 1 tablespoon oil in a large wok or pan over high heat and scramble the eggs until just set. Remove and set aside.

2. Add the remaining oil and fry the onion and carrots for 3-4 minutes.

3. Add the garlic and peas and cook for 1 minute.

4. Add the rice, breaking up clumps, and stir-fry for 3-4 minutes until hot.

5. Pour in the soy sauce and sesame oil and toss well.

6. Return the eggs to the pan, add the spring onions and serve.

• quick
• rice
• leftovers

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