Egg Fried Rice
This very simple and delicious pasta dish is rich and creamy without any added cream and only a handful of ingredients.
The eggs and parmesan cheese become a creamy sauce when combined with the starchy pasta water and the spaghetti. Perfect for a speedy weeknight comfort meal. Serve with a crisp green salad.
Prep and cook time: 25 minutes | Serves: 2-4 | Recipe by Chelsea Shine @chelseashinefoodcreative
2 tsp + 1 tbsp sesame oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp grated ginger
2 cups diced fresh or frozen vegetables (such as broccoli, peas and carrots)
3 cups cooked day old rice
4 Otaika Valley Free Range Eggs
2 spring onions, sliced, plus more to serve
2 tbsp soy sauce
Fried eggs, to serve (optional)
Sesame seeds, to serve (optional)
INGREDIENTS
Heat a large non-stick frying pan or wok over medium to high heat. Add 1 tsp of sesame oil and saute the onion for 2-3 minutes until softened.
Add the garlic and ginger and cook for a further minute until fragrant.
Add the diced vegetables and stir-fry for 2-3 minutes until they just start to become tender.
Add the rice and stir-fry for 2-3 minutes until it is warm through and starting to get crispy.
Whisk the eggs in a bowl and use a spatula to push the rice mixture to one side of the pan. Add 1 tsp of sesame oil, pour the whisked eggs into the empty side and use a spatula to scramble. When the eggs are just cooked, mix through the rice mixture.
Add the soy sauce, 1 tbsp of sesame oil and spring onions. Toss to evenly coat with the sauces and remove from the heat.
Serve hot garnished with more spring onion, a fried egg on top if you wish and a sprinkle of sesame seeds.
