Ingredients
2 medium eggs, beaten
1 red chilli, deseeded and chopped
2 tbsp vegetable oil
150g salted peanuts
Bunch of spring onions, sliced
225g long-grain rice, cooked
100g frozen peas
2 tbsp light soy sauce, plus extra to serve
Method
1. Mix the eggs, chilli and seasoning. Heat half the oil in a wok or large frying pan over a medium heat. Add the egg and cook like a pancake, until set and pale golden. Slide out, roll up and finely shred. Set aside.
2. Add the remaining oil and peanuts to the wok and stir-fry for 2 minutes. Add the spring onions, cook for 1 minute, then add the cooked rice, peas and soy sauce. Stir-fry until the rice is hot. Serve topped with the egg and extra soy sauce to drizzle over.
