Egg-fried rice

Ingredients:

• 1½ cups (375ml) basmati rice
• Glug olive oil
• 1 onion, diced
• 1 bell pepper (red, green or yellow), diced 
• 1-2 cloves garlic, chopped
• Juice (60ml) and grated peel of 1 lemon
• Large handful fresh parsley, chopped
• 1 cup (250ml) frozen peas
• 2 Tbsp (30ml) PnP chopped ginger
• 2 tsp (10ml) sesame oil
• 1 sachet (100g) PnP soy, honey and ginger stir-fry sauce (you can also use a splash of soy and/or oyster sauce)
• 4 eggs, whisked 
• Salt and milled pepper
• Chopped spring onions, for serving

Method

1. Cook rice according to packet instructions.
2. Sauté onion and pepper for 8 minutes, or until fragrant.
3. Add garlic and fry for another minute.
4. Drain rice and toss with sautéed vegetables, adding lemon juice and grated peel, and parsley.
5. Cover with a dishcloth and set aside for 15 minutes to allow flavours to develop.
6. Fluff up with a fork.
7. Sauté frozen peas and chopped ginger in a generous glug of olive oil. 
8. Toss in savoury rice and stir-fry until golden. 
9. Stir through sesame oil and stir-fry sauce.
10. Move all the rice to one side of the pan. 
11. Pour in eggs and cook until well scrambled.
12. Fold through the rice, season and add a bunch of chopped spring onions. Serve.