A 10-minute fried rice with egg, peas and spring onion, loaded with Sizzla for crunch and umami.
Serves: 2 | Prep: 5 min | Cook: 8 min
Ingredients
- 3 cups cooked rice, cold (ideally a day old)
- 1 tbsp oil
- 2 eggs, beaten
- 2 cloves garlic, chopped
- 1 cup frozen peas
- 4 spring onions, sliced
- 1 tbsp soy sauce or tamari
- 2 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch, plus extra to serve
Method
- Heat the oil in a wok or large pan over high heat. Add the eggs and scramble until just set. Push to the side.
- Add the garlic and peas and stir-fry 1 minute.
- Add the rice, breaking up any clumps, and stir-fry 3–4 minutes until hot and slightly crisp.
- Stir in the soy sauce, Sizzla and most of the spring onion.
- Serve topped with the remaining spring onion and an extra spoonful of Sizzla.
Chef's tip: Cold rice is key. Fresh rice steams and clumps; day-old rice fries.
Allergens: Sizzla contains peanuts, sesame and soy.