Stir fried rice

A special twist on rice to accompany any Chinese style dishes.

Cook plain long-grained white rice as per normal instructions. If we're having rice with something else, we'll sometimes do extra and set aside for a stir-fry later on in the week.

Crack open and lightly beat three or four eggs. Pour the eggs into a large frying pan with a little oil. Stir gently, spreading the eggs thinly over the pan until they start to cook. Allow them to cook in a thin sheet, then scrape up into  bowl and set aside. This is basically scrambled eggs, but rather than scrambling them to a light and fluffy mass, you want to end up with thin layers.

Prepare whatever "extras" you want to add to the rice. If you're cooking anything, like finely-diced pork, do this now in the same pan. We usually go for a handful each of shrimp, peas, and sweetcorn which only needs defrosting rather than actual cooking.

Add the rice to the pan and heat through. Season with salt and black pepper. Add the toppings and stir in, breaking up the eggs into smallish pieces.