Egg Fried Rice with Peas and Spring Onions

Ingredients

• 🍚White Long-Grain Rice, cooked and cold1 cup
• 🥚Large Eggs, lightly beaten2
• 🫛Frozen Edamame, thawed1 cup
• 🧅Scallions, thinly sliced, whites and greens separated4
• 🧄Garlic, minced2 clove
• 🥢Soy Sauce1 tbsp
• 🥢Sesame Oil (toasted)1 tsp
• 🫒Vegetable Oil1 tbsp
• 🧂White Pepper1 pinch
• 🧂Sea Salt (fine)1 pinch

Contains Eggs, Garlic, Gluten, Onion, Sesame, Soy. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the scallions

   Trim the root ends from the Scallions on a chopping board, then slice the white parts and green parts separately into thin rounds with a sharp knife for about 1 minute. Keep the whites pale and crisp and the greens fresh and grassy; if the whites are thick, slice them a little finer so they soften quickly in the skillet.

   1 min
2. 2

   Mince the garlic

   Peel the Garlic Cloves and mince them finely on the chopping board with a sharp knife for about 1 minute, using the flat of the blade to gather the pieces back into a tight pile as you work. You want tiny, even bits that smell pungent and sweet; if they start turning pasty, stop and scrape the board so they do not clump and scorch later.

   1 min
3. 3

   Scramble the eggs

   Set a large skillet over medium-high heat with the Vegetable Oil and let it shimmer for about 30 seconds, then pour in the Large Eggs and stir briskly with a wooden spoon to make soft curds. Keep them moving for about 1 minute until they are just set, pale gold, and still a little glossy; if they start to brown hard, pull them out a touch earlier so they stay tender in the final rice.

   1 min
4. 4

   Sizzle the aromatics

   Add the minced Garlic Cloves and the white Scallions to the same skillet and stir constantly for about 45 seconds, scraping the base as they hit the hot oil. They should smell sweet and savoury and the scallions should turn glossy and just translucent at the edges; if the garlic starts to darken, lower the heat a little and keep it moving.

   1 min
5. 5

   Fry the rice

   Add the White Long-Grain Rice and break up any clumps with the wooden spoon, pressing and tossing it across the hot surface for about 2 minutes. The grains should turn hot, separate, and a little dry around the edges with faint toasty notes; if the rice clings together, keep pressing it against the skillet so steam escapes and the grains loosen.

   2 min
6. 6

   Add peas and seasoning

   Scatter in the Frozen Edamame and stir for about 1 minute until the pieces are hot through and the rice looks speckled with bright green jewels. Drizzle in the Soy Sauce and Sesame Oil (toasted), then add the White Pepper and Sea Salt (fine), tossing for another 30 seconds until the rice smells deeply savoury and takes on an even glossy brown sheen; if it looks dry, keep folding the rice through the hot centre of the skillet rather than adding more liquid.

   2 min
7. 7

   Fold in the eggs

   Return the scrambled Large Eggs to the skillet and fold them through gently with the wooden spoon for about 30 seconds, breaking any big curds as you go. The eggs should disappear into the rice in soft golden ribbons and the whole mixture should feel hot and cohesive; if the curds are sticking together, pause for a moment and use the spoon edge to separate them before mixing again.

   1 min
8. 8

   Finish and plate

   Turn off the heat and scatter over the green Scallions, then toss once more for about 15 seconds so they stay crisp and fragrant without losing their colour. Spoon the fried rice into a warm bowl and serve immediately while the grains are still separate and steaming; if the top looks dry, give it one last fold before plating so the seasoning is evenly distributed.

   1 min

Nutrition per serving