The Ultimate Egg Fried Rice

160g cooked and cooled steamed rice

3 eggs

75g petit pois

1 spring onion, finely sliced

1 carrot, finely chopped

100g leftover roast meat or chicken, all cooked and diced 6-8 prawns, halved

Vegetable oil for cooking

Salt to taste

1 tsp Light soy sauce

1 tsp Sesame oil

3-4 soaked dried chilli's

1 tsp chilli flakes

1 Tbsp hot oil

Prep the ingredients as per the ingredients list.

In a wok over a high heat, add 2 tablespoons of vegetable oil. Once hot, add the eggy rice. Press the rice into the bottom of the wok to help it to crisp up, using the spatula to fold it over from the bottom.. Keep stir frying until the rice grains completely separate and have a good coating of crisped egg around each grain. Once you’ve got the right texture, set it aside in a bowl for later. 

Add a tablespoon of vegetable oil to the wok and get it back up to a high heat. Add the spring onion first, followed by the carrot. Next add the prawns, and stir-fry until heated through and evenly mixed throughout. Next the roast meat, and lastly add in the peas, mix a few times more, and follow with the sauce. Fold and mix until well incorporated, for another 30 seconds or so. 

Finish with a pinch of salt to taste, one or two last stirs and tip into a large serving bowl and serve immediately, with a scattering of spring onions on top.