Egg Fried Rice Recipe

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  • 250g rice
  • 3 tbsp Italia olive oil
  • 1 onion, finely chopped
  • 4 eggs, beaten
  • 2 spring onions (sliced, to serve)


Boil rice and keep aside. Heat 2 tbsp of italia olive oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 min, then move to the side of the pan. Add the remaining olive oil, and then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the rice. Then tip into a serving bowl and scatter over the spring onion to serve.

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