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Ingredients
Serves 4
- 3 Eggs
- 1 teaspoon of salt
- 2-3 tablespoons of oil
- 1 1b (450g) cooked boiled rice
- 2 oz (50g) Peas
- 1 teaspoon (optional)
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Method
| Lightly beat the eggs with a pinch of salt. Heat the oil in a wok and gently scramble the eggs, then add the rice and peas stirring in well to ensure all of the rice is separated. Warm through and serve hot. |
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© Gavin McArdell 1997-2007. All rights reserved.
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