Egg fried rice

Method

1. Pour the rice into a sieve and rinse under cold running water. Then transfer the drained rice to a saucepan and add the water – use slightly less if you like your rice to have a bit of bite. Place the pan over a low heat and allow to simmer gently. When the water starts to bubble, cover the pan and leave for about 10 minutes.
2. Two minutes before the end of cooking time, pour the peas on top of the rice to steam.
3. After 10 minutes, remove the lid and stir the rice and peas. If any water remains, replace the lid and allow to cook for 1-2 minutes longer, or if the rice is cooked to your taste, drain off any excess water.
4. Place a heavy-based non-stick frying pan over a high heat. Once warm, coat with spray oil. Spoon about a quarter of the rice and peas into the pan and spread to form a thin layer. Then crack the egg over the rice and quickly start to stir with a spatula, mixing the egg with the rice. Add the rest of the rice and peas and stir continuously for 1–2 minutes.