Give egg fried rice a Thai edge with fresh herbs and chilli.


  • 2 eggs

  • 100g long grain rice, cooked then cooled

  • 1 clove garlic, finely chopped

  • ½ red chilli, finely diced

  • 1 tbsp vegetable oil

  • 1 spring onion, sliced

  • 50g blanched mange tout, cut in half on the bias

  • 1 tbsp soy sauce

  • 1 tbsp chopped coriander


  • 1.

    Beat the eggs in a small bowl.

  • 2.

    Heat the oil in a wok and sweat the garlic and chilli, then add the rice, season, and toss for a minute.

  • 3.

    Make a well in the centre of the rice mix in the wok and pour in the beaten eggs. Stir the eggs till almost scrambled, then mix through into the rice, folding in the spring onion, mange tout and the soya sauce.  Warm through the vegetables, finish with the chopped coriander and serve immediately.

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