Egg fried rice

I can’t believe how deliciously moreish this egg fried rice is. Even on its
own it tastes far more complex than just egg, rice and soy sauce.
And the best thing is that it’s the perfect blank canvas to build a meal
around. Need some greens? Throw in a handful of frozen peas, or some
chopped spring onion and you’re in business. Pretty much any veg will
work, of course some will need to be cooked first. It would also be lovely
as an accompaniment to a stir fry or even just some wilted greens tossed
in oyster sauce.
If you are cooking rice freshly to make fried rice, be sure and spread it
out on a tray and allow to cool for half an hour or so to give the starch a
chance to be in the right frame of mind for some frying.

• 2 cups cooked long grain rice (approx 250g / 9oz)
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce, + extra to serve

Heat a wok or large frying pan over a medium high heat. Add about 2
tablespoons peanut or other neutral oil and allow to heat.
Add egg and toss for about 30 seconds so it starts to cook then add
the rice and continue to stir fry until the rice is heated through and the
egg is cooked.
Stir through soy and taste. Add a little more if needed. Serve hot with
the soy bottle at the ready.