What she’d tell you
This only works with yesterday's rice. Fresh rice is too wet and goes to mush, so the leftover container in the fridge is not a compromise here: it is the whole recipe.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Break the cold rice up with your fingers so there are no clumps left.
Beat the eggs. Get a wide pan very hot with 1 tbsp of the oil, pour them in, scramble them quickly and tip them back out.
Add the rest of the oil, then the diced carrot and garlic, and fry hard for 1 minute.
Add the rice and press it into the pan. Leave it 1 minute without stirring, then toss. Repeat twice.
Add the peas, the egg back in, the soy and the sesame oil, and toss for a minute.
Take it off the heat and stir the sliced spring onions through.
If you haven’t got it
Cooked Rice
cook it the night before and chill it: it must be cold and dry
Frozen Peas
sweetcorn, or any leftover cooked vegetable chopped small
Keeping it
Two days in the fridge, and no longer: cooked rice is one of the few things worth being strict about.
A very hot pan until steaming right through.
