Egg Fried Rice with Greens

Ingredients

• 600g day‑old cooked long‑grain rice
• 2 tbsp tamari
• 1 tsp sesame oil
• 4 large eggs, beaten
• 2 tbsp garlic‑infused oil
• 1 tsp finely grated fresh ginger
• 1 medium carrot, finely diced
• 100g frozen peas
• 120g baby spinach
• 3 tbsp chopped spring onion green tops
• 2 tbsp snipped chives
• 1 tbsp toasted sesame seeds (optional)
• Dressed leaves, to serve
• Prawn crackers, to serve
• Kimchi, to serve
• Quick pickled cucumber, to serve

Method

1. Heat a large non-stick wok or frying pan over a medium-high heat. Add the garlic-infused oil and, when it just shimmers, fry the diced carrot for 2–3 minutes until it begins to soften but still holds a little bite.
2. Push the carrot to one side of the pan, pour the beaten eggs into the cleared space and let them sit for 20–30 seconds until the edges set. Scramble gently until just cooked but still glossy, fold through the carrot, then tip onto a plate.
3. Return the pan to the heat and add the cold rice in handfuls, breaking up any clumps with the back of a spoon. Fry for 3–4 minutes, tossing often, so the grains separate and pick up a little toasted, smoky character.
4. Stir in the grated ginger, frozen peas and baby spinach. Fry for 2–3 minutes until the peas are warmed through and the spinach has wilted but still looks bright green.
5. Return the egg and carrot to the pan, drizzle over the tamari and sesame oil, and toss everything together for a minute until glossy. Season with black pepper and a splash more tamari if it needs it — every grain should be slick and well seasoned.
6. Scatter over the spring onion tops, chives and toasted sesame seeds, and serve straight from the pan while the rice is steaming and each grain still has a slight bite.