Very special egg fried rice (V)

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Mise en place

A meal in itself or a very nice accompaniment to most meals.

It had an almost lemony taste, which I guess was the high amount of pickled items used.

Ingredients

• Cooked and drained boiled rice made from 1 cup of basmati rice
• 2 tablespoons peanut oil
• 1 onion, peeled and sliced
• 2 heaped tablespoons finely chopped ginger root - I used bottled from the fridge as it keeps so well
• 3 cloves garlic, crushed
• 1 large pickled chili, chopped, with some seeds and a little vinegar, (pictured)
• 2 pickled roast red peppers, chopped with some of the vinegar, (pictured)
• 2 sun-dried tomatoes in oil, chopped, with a little of the oil, (pictured)
• 4 spring onions, chopped on the diagonal
• 2 free range eggs, whisked with 2 teaspoons of sesame oil
• 1 tablespoon light soy sauce

Method

1. Heat the oil in a wok and fry the onion, ginger and garlic on a high heat for 3 minutes
2. Stir in the rice and mix well
3. Add the peppers, tomatoes and chillies, mix well, reduce the heat and and cook until the rice has heated through thoroughly - about 4 minutes if the rice was cold
4. Make a well in the rice and add the egg mixture. Stir to cook evenly and then mix to distribute
5. Add the soy sauce and spring onions, stir well and serve