This organic egg fried rice is one of my best recipes! so easy to make when you know how, and so delicious. You can use up left over boiled rice or prepare some fresh. I harvested a batch of the smaller spring onions that I have been growing, they are perfect for it and the green tops are quite sweet.

Serves 2-3 as a side.

You’ll need:

200g uncooked rice (I used Mr Organic basmati) then cooked as per instructions. LEAVE TO COOL.

100g frozen peas (I used M&S Organic).

3 eggs.

A pinch of salt.

Oil to fry.

3-4 regular spring onions, chopped finely (mine were larger pieces as they were quite small, almost like a big chive).

How to:

First crack two eggs into the cooked cool rice. Mix well.

In your wok or large pan, heat the oil to high (I used about a tablespoon so it doesn’t stick).

Crack the remaining egg into the hot oil, stir quickly and cook for about 3 mins until it looks a bit like scrambled eggs.

Then add the rice and egg mix, stir rapidly.

Once the rice looks like the surrounding egg mix has cooked, add the peas and spring onions. Fry for just one minute, then turn the heat off.

Eat right away, or this works well on keep warm in a slow cooker for a good few hours.