For ➍2 large free-range eggs, lightly beaten
2 ts sesame oil
1 ts salt
2 tbs peanut oil
¼ ts freshly ground black pepper
2 tbs finely chopped scallions
enough long grain rice to fill a glass measuring jug to 40 cl, steamed & cooled
Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside. Heat a wok over a high heat. Add the oil and when it is very hot and slightly smoking,add the cold cooked rice. Stir-fry for 3 m. Slowly pour in the egg and oil mixture. Continue to stir-fry for 2-3 m, or until the eggs have set and the mixture is dry. Add the remaining salt and the freshly ground black pepper and stir-fry for 2 more m, then add the spring onions. Stir several times, turn on to a plate and serve at once.
Serve with steamed ginger fish.
Serve with steamed ginger fish.
