Egg fried rice is the perfect recipe for using up leftovers. The recipe calls for day-old rice because it has slightly dried and soaks up all the wonderful flavours of soy and sesame, providing a wonderfully savoury backdrop to our spicy Szeshuan turkey recipe.
Method:
Heat the frying oil in a wok or wide frying pan over a medium heat until the oil is shimmering.
Beat the egg with a pinch of salt for seasoning.
Pour the beaten egg into the hot oil and move around with a spatula so it cooks and starts to break up resembling scrambled eggs.
Add the cooked rice and move it around quickly in the oil so that the egg is mixed in and the rice is coated.
Add the frozen peas, sesame oil and a tsp of soy sauce and stir to combine.
Taste for seasoning and keep stirring through until everything is coated and steaming hot.
