My last 15 minute lunch was a halloumi stir-fry,which sounds a bit odd but don’t knock it until you’ve tried it. Continuing on a bit with the Asian theme, this week I am going to show you how to make the quickest egg-fried rice you’ve ever made in your life. One of the main things that makes cooking this so quickly is that you can cook microwave rice in the pan. Honestly, my mind was actually blown by that one! After that, there are only a couple more ingredients and this literally takes about 8 minutes. As I’ve mentioned before on my “15 Minute Lunches” blogs, these posts aren’t necessarily to show you anything sophisticated and groundbreaking. I just want to give you super quick ideas that are filling and not too fattening.
1 x Pack of microwave rice
1/2 cup of frozen peas
1 x egg
Soy sauce (however much or as little as you want)
Put the frozen peas in a cup with some lukewarm water to defrost them.
Heat a little bit of oil in a frying pan. Chuck in the microwave rice and start heating it through. Try and heat it enough to separate it all.
Now you can put your peas in. Try to do this quite towards the end otherwise they go really hard. I also put the soy sauce in now because I have a bit of a weird thing about not wanting to put too much soy sauce on the egg.
Now this is the hard one. Have you ever tried to make egg fried rice and the egg goes a bit soggy? Well, that’s because you need to slightly scramble it before you mix it in. I always struggled to make egg fried rice until I read this tip that changed my life: separate the rice and egg and scramble the egg slightly first. Then you start mixing it in very slowly, small bits at a time.