Egg fried rice with peas and carrots

Ingredients

For 1 serving

• White rice75 g
• Eggs2
• Peas60 g
• Carrots60 g
• Spring onions2
• Bean sprouts50 g
• Soy sauce1 tablespoon
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, eggs, soy,

Method

1. The evening before, cook the rice in boiling salted water for the time on the packet, drain, spread it on a plate and keep it in the fridge: cold, dry rice stir-fries without sticking.
2. Peel the carrots and cut into dice of about 5 mm; slice the spring onions, rinse and drain the bean sprouts and beat the eggs with a fork.
3. Heat half the groundnut oil in a wok or frying pan over medium heat, pour in the eggs and scramble for 1 minute, until set but soft; lift them out.
4. Add the remaining oil and stir-fry carrots and peas over medium-high heat for 4 minutes, until the carrots are tender.
5. Turn the heat to high, add the cold rice, breaking it up with your hands, and stir-fry for 3 minutes, until the grains are hot and separate; add the bean sprouts and soy sauce and stir-fry for 1 minute.
6. Return the eggs, breaking them up, add the spring onions, toss for 30 seconds and serve.