Egg Fried Rice

Ingredients

200g short-grain rice

100g raw prawns

75g diced carrot

75g diced cucumber

75g sweet corn pieces

50g spring onion

75g peas

2 eggs

sesame seeds

sesame oil

soy sauce

Chilli sauce

Method

The best rice to use for this recipe is pre-cooked rice preferably from the day before, this is actually even better as the rice will hold its texture and not break up.

Therefore the perfect recipe for leftover rice that needs using up.

Separate one of the eggs, mix the yolk into the cold rice (this will give it a beautiful colour) and then add the white to the other whole egg into another bowl and beat well.

Heat the pan on medium heat, add half of the sesame oil and then the beaten egg mix, cook until the egg is roughly scrambled, once cooked place onto a plate.

Put the pan back on the heat, add the remaining oil and the carrot fry for a minute, then add the corn, cucumber, prawns and two teaspoons of Chilli sauce, continue to cook for another 4mins.

Add the rice stir and fry but try not to stir too hard and break up the rice.

Once the rice is hot add the peas, and the spring onion.

Sprinkle in the sesame seeds, pour in the soy sauce, and then add more Chilli sauce if you like, two is usually a good amount.

Taste! Add salt if needs be and a little more Chilli sauce if you would like even more spice.

Serve and Enjoy,,

Please let me know in the comment section if I can make the recipe better, if some parts were unclear or if it was just really tasty, thank you 🙏

If you have any queries or any questions please do not hesitate to contact me. thomas@chef-middleton.com

I would be happy to help,