Egg Fried Rice - Easy!

Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  tablespoons  peanut oil
• 3  eggs, beaten
• 400  g basmati rice or 400  g  jasmine rice, cooked and cooled
• 3  ripe tomatoes, sliced
• 3  tablespoons light soy sauce
• 1  tablespoon  sesame oil
• 1⁄2 teaspoon white pepper
• 1  large spring onion, finely sliced

Directions

1. Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
2. Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
3. Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
4. Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.