This easy and cheap egg fried rice recipe from chef Robbie Davison can be done in a large frying pan but is best cooked in a hot wok. It costs less than £1 per portion too!
Serves 2 adults and 2 children
2 mushrooms – finely chopped
1 onion – finely chopped
Frozen garden peas – defrosted
500g long grain rice (3 packets of microwave rice also works)
2 eggs (beaten)
1 clove garlic – finely chopped
3 tbsp light soy sauce
2 tbsp tomato ketchup
2 spring onions (finely chopped)
4 tbsp of sunflower oil or any oil you have
Boil the rice according to packet instructions – drain and leave draining
for an hour or so. If using packet rice, microwave each packet for 2 minutes.
Packet rice does not need to be left for an hour.
Add 2 tbsp of sunflower oil to large frying pan or wok and heat.
Then throw in the finely chopped onions and fry until soft.
Add in mushrooms and chopped garlic and allow to cook for a few
Make a well in the middle of the pan, add the remaining oil, let it heat
up and then add the beaten eggs. Allow the eggs to set just like an omelette
then break it up into pieces.
Add in pre-cooked rice and stir thoroughly – cook for another 3 minutes
and until piping hot.
Next throw in a handful of peas, stir and warm.
Add the soy sauce and tomato ketchup and make sure your rice is well
Stir through spring onions and serve immediately.
This recipe is from chef Robbie Davison, who runs the Can Cook social enterprise. Can Cook helps people on low incomes enjoy quality food. For more cheap and tasty recipes, check out the Quids in! website.
Image: RODNAE Productions / Pexels