For me, egg fried rice is one of the regular dishes I feast on when I order Chinese takeaway on a Saturday night. But it's so simple, cheap and versatile to make yourself. It can be made simply as a side dish (as I've done in these photos) or spruced up to make a meal in its own right.This is usually something I'll make when I've got left over meat from a roast - be that chicken, pork, beef or lamb. But you can easily use up left over vegetables, such as spring onions, peppers and peas. If you want to use harder, root vegetables, treat them like you would for a stir fry: very thinly sliced.
75g rice, cooked and left to go cold
1tbsp toasted sesame seed oil
3 spring onions, chopped
1tbsp soy sauce
Heat the oil in a wok and when it's hot add the rice. Stir the rice around to break it up and make sure it all gets reheated.
Add the spring onion followed by the egg - make sure you stir the egg in completely and coat all the rice.
Mix in the soy sauce and cook for a few more seconds before serving.
It's that simple.