Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 90

An enormous bowl of this, on the knee – a big cup of jasmine tea beside – makes an immaculate dinner on its own.

Serves 2

2 tablespoons vegetable oil

a few drops of sesame oil

2 helpings of cooked basmati rice (see here)

4 spring onions, chopped

1 egg, beaten

4 tablespoons frozen peas

Heat the oils in a non-stick frying pan or a well-seasoned wok, add the rice and stir-fry quickly over a high heat. Mix the spring onions with the beaten egg, push the rice to the edge of the pan and pour in the egg mixture. Turn the heat down to medium and cook, stirring, for a minute. Bring the rice back over the egg and stir thoroughly but with a light touch, flicking the egg through the rice. Once the egg has turned from transparent to pale yellow, stir in the peas, heat for a minute until they defrost and warm through, and eat.