Method
- Heat a non-stick wok or fry pan over a medium to high heat.
- Add beaten eggs to hot pan. Cook, stirring gently, until they are lightly scrambled but not too dry.
- Remove the eggs from the pan and put aside to use later. Wipe pan clean with a few damp paper towels.
- Heat the oil in pan. Add garlic and onions. Cook for a few minutes or until the onion is transparent.
- Add the rice. Stir-fry for a few minutes. If the rice is stuck together, gently break apart with a spoon.
- Stir in the soy sauce.
- Add the vegetables and stir-fry for about 5 minutes, or until vegetables are warm. Add a little water if the mixture is too dry and sticking to the pan.
- When the vegetables are heated through, add the scrambled egg back into the pan and gently mix through.
Notes
For best results, cook the rice a few hours before so it has had a chance to dry out. Put cooked rice in the fridge until ready to use for food safety.
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