World Cuisine

  • 4 eggs
  • 2 teaspoons chopped fresh root ginger
  • 1½ tablespoons light soy sauce
  • 2 tablespoons groundnut oil
  • 300 g (10 oz) cold cooked jasmine rice (200 g/7 oz raw weight)
  • 2 spring onions, finely sliced
  • ¼ teaspoon sesame oil

Place the eggs, ginger and half the soy sauce in a bowl and whisk lightly to combine.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Pour in the egg mixture and use a spatula to scramble it for 30–60 seconds, until just cooked.

Add the cold cooked rice, the spring onions, sesame oil and remaining soy sauce and stir-fry for 1–2 minutes, until the rice is steaming hot.

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