Crispy Egg Fried Rice

200g (7oz) rice
3 tbs oil
3 medium eggs, beaten
1 bunch spring onions, chopped
100g (4oz) peas, defrosted if frozen
198g (7oz) tin sweetcorn, drained
2 slices ham, shredded
1 cooked chicken breast, shredded
2 tbs Schwartz Easy Stir Fry Garlic, Ginger & Spring Onion
1/2 red pepper, deseeded and cut into small pieces
1/4 tsp Schwartz Sea Salt Mill

sweet chilli dipping sauce to serve
shredded spring onion to garnish

STEP 1

Cook the rice in boiling, salted water until tender. Drain and run under cold water until cold. In a large wok, heat the oil and add the egg. Allow to cook to make an omelette. Remove from the pan and cut a quarter from the omelette. Roll the quarter and cut into thin slices.



STEP 2

Stir fry the rice and remaining ingredients for 5 minutes until heated through. Place the omelette into a serving bowl and spoon the rice on top.



STEP 3

Garnish with rolls of omelette and some spring onion shreds. Serve with sweet chilli dipping sauce.
Serves 4 EASY Cook 20 mins