Egg Fried Rice

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Peas, frozen
  • 2 Spring onions

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 1 Spray oil

• Nuts & Seeds

  • 2 tbsp Coconut aminos

• Liquids

  • 2 cups Water

Found on slimmingeats.com

Description

Ingredients

• 1 cup of rice
• 2 cups of water
• salt and black pepper
• 2 eggs, whisked
• 2-3 tablespoons of coconut aminos (or tamari or light soy sauce)
• 1 tsp of sesame oil (2 syns)
• ⅓ cup of frozen peas (optional)
• 2 spring onions, finely sliced
• spray oil

Directions

• For my egg fried rice, I always make sure I cook the rice the day before.
• To cook the rice. I add the rice to a lidded saucepan with 2 cups of water and some salt.
• Bring to a boil, then reduce heat, add lid and simmer until water is almost absorbed. Turn off heat, leave pan with lid on for 10 mins as the steam trapped underneath will continue to cook the rice, resulting in perfectly cooked rice.
• Chill rice in fridge. (preferably overnight)
• Heat a wok or large frying pan over a medium high heat.
• Spray with spray oil, add rice and break up any large lumps with the back of a wooden spoon.
• Add the coconut aminos (or soy sauce to pan), you need enough just to very lightly coat the grains of rice.
• Add the sesame oil and peas and fry for a couple of minutes,season with salt and black pepper as needed, then push rice to the side of the pan, making a empty circle in the middle.
• Spray with a little more spray oil, add the eggs and leave for a minute for the underneath to lightly set.
• Then stir all together into the rice.
• Serve the rice topped with sliced spring onion.