Egg and vegetable fried rice

Ingredients

• 400 g cooked, cold rice, from the day before and kept in the fridge
• 2 eggs
• 1 carrot, finely diced
• 100 g frozen peas
• 2 spring onions, sliced
• 2 tbsp sunflower oil
• 1 tbsp soy sauce
• 1 tsp Xalte Garlic & Ginger salt

Method

1. 1Peel the carrot and cut it into 5 mm dice, so that it cooks quickly. Wash the spring onions, trim off the roots and slice them thinly.
2. 2Crack the eggs into a bowl, add 1/4 tsp of the Xalte Garlic & Ginger salt and beat with a fork. Take the rice out of the fridge and break up any clumps with a fork or your fingers.
3. 3Heat 1 tbsp of the oil in a wok or large frying pan over a high heat. Add the carrot and stir-fry for 3 minutes, keeping it moving, until it starts to soften.
4. 4Add the peas straight from frozen and stir-fry for 2 minutes more, until hot and bright green.
5. 5Push the vegetables to one side of the pan and put the other tablespoon of oil in the gap. Pour in the beaten egg, let it set for 20 seconds and stir for 1 minute, until it is in small pieces and no liquid egg remains.
6. 6Add the rice and mix everything together. Stir-fry for 4 to 5 minutes, pressing out any lumps with the spatula, until the rice is loose, steaming and piping hot all the way through.
7. 7Pour over the soy sauce and sprinkle in the remaining 3/4 tsp of salt. Stir-fry for 1 minute more, until the rice is evenly coloured.
8. 8Divide the rice between two bowls and finish with the sliced spring onion on top.