Ingredients
- 2 handfuls rice, cooked, drained and left to rest (it is best a day old as it has a firmer texture) I use basmati but some people prefer long grain.
- 1 egg, beaten
- 1-2 spring onions cut diagonally widthways into 1 cm strips.
- 1-2 tablespoons sesame oil.
- salt
Method
- Dry fry the egg in a non-stick saucpan as if you were scrambling it. At the end you should have little pieces of egg.
- Add the rice and onions and mix well over a low heat until the rice is piping hot.
- Remove from the heat and allow to cool for 2 minutes. If the rice is hot when you add the sesame oil, the oil will lose some of its flavour.
- Pour the sesame oil into the rice and mix well. Taste and add more oil and salt to taste.
Ingredients
- 2 handfuls rice, cooked, drained and left to rest (it is best a day old as it has a firmer texture) I use basmati but some people prefer long grain.
- 1 egg, beaten
- 1-2 spring onions cut diagonally widthways into 1 cm strips.
- 1-2 tablespoons sesame oil.
- salt
Method
- Dry fry the egg in a non-stick saucpan as if you were scrambling it. At the end you should have little pieces of egg.
- Add the rice and onions and mix well over a low heat until the rice is piping hot.
- Remove from the heat and allow to cool for 2 minutes. If the rice is hot when you add the sesame oil, the oil will lose some of its flavour.
- Pour the sesame oil into the rice and mix well. Taste and add more oil and salt to taste.
