egg fried rice

an intesesting way to eat rice

Ingredients

Instructions

STEP 1:

1. place the rice in a microwavable bowl and add boiling water.

STEP 2:

2. Stir in 2 chicken stock cubes and a teaspoon of curry paste until disolved.

STEP 3:

3. cook in the microwave for about 10 minutes (depending on the quantity of rice – more than 2 portions will take up to 15 minutes).

STEP 4:

4. peel and chop the onions into thin rings.

STEP 5:

5. season the onions with salt and pepper and add 2 tablespoons of cumin seeds.

STEP 6:

6. fry in a little oil until brown (but not burnt!). The onions should cook down and reduce in size by about half.

STEP 7:

*Tip* Do not begin the next stage until the rice and onions are cooked.

STEP 8:

3. heat up a dash of oil in a large pan (non stick works best as you wont need to use as much oil), add the egg whites and cook as you would scrambled eggs.

STEP 9:

4. Add the rice and stir so that the egg is spread evenly throughout the rice.

STEP 10:

5. crumble in 2 chicken stock cubes and add curry powder to taste.

STEP 11:

6. Add the peas stir them into the rice for about 2 minutes until they are defrosted.

STEP 12:

7. Lastly, stir in the cooked onions.

STEP 13:

8. Serve and enjoy!

STEP 14:

*Tip* this is a great side dish and tastes fab with a curry (try my slow cooked beef curry recipe) but you can also add in cooked chicken, beef, pork, prawns or crayfish for an easy main course.