- Preparation: If you don’t have cooked rice ready, prepare it in advance and let it cool. Cold rice doesn’t clump when frying.
- Cook the eggs:
In a large non-stick pan or wok, heat a little oil.
Break the eggs, beat them lightly, and cook them like an omelet. Break into pieces and remove from the pan, setting aside. - Sauté the Oriental Express vegetables. Add the fresh spring onions at the end.
- Add the rice:
Add the cold rice to the pan and stir well to break up any clumps. Fry for 3–4 minutes until it takes on a little color. - Final touches:
Add the eggs back to the pan.
Pour in the soy sauce and sesame oil.
Stir well and taste, adjusting with salt and pepper if needed. - Serving:
You can serve it on its own or with a little Oriental Express Sriracha if you want it spicy.
