Egg Fried Rice with Greens

Ingredients

• 300 g (10½ oz) Cooked, cold long-grain rice, cooled quickly and refrigerated after cooking
• 2 tbsp Neutral oil, divided
• 3 large Eggs, beaten
• 2 Garlic cloves, finely chopped
• 3 Spring onions, whites and greens sliced separately
• 150 g (5¼ oz) Leafy greens (spinach, kale, pak choi or cabbage), shredded
• 2 tbsp Soy sauce
• 1 tsp Toasted sesame oil
• White pepper or black pepper

You’ll need: Large frying pan or wok

Method

1. 1

   Loosen the rice. Break up any clumps in the cold rice with your fingers so it fries in separate grains.

2. 2

   Scramble the eggs. Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Pour in the eggs and stir for 30 to 60 seconds, until just set. Tip onto a plate.

3. 3

   Fry the aromatics and greens. Add the remaining oil, then the garlic and spring onion whites and stir for 20 seconds. Add the greens and stir-fry for 1 to 2 minutes, until wilted.

4. 4

   Fry the rice. Add the rice and spread it out. Fry for 3 to 4 minutes, stirring now and then, until piping hot all the way through.

5. 5

   Finish. Return the eggs, breaking them up, and add the soy sauce, sesame oil, pepper and spring onion greens. Toss for 1 minute and serve straight away.