Eggy fried rice

Ingredients

• 200g basmati rice (or use cooked rice)
• 85g carrots, diced
• 1 tbsp vegetable oil
• 2 eggs
• 25g butter
• 2 large spring onions, finely sliced
• 1 tbsp soy sauce
• 85g frozen peas

Method

1. Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
2. While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
3. Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
4. Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)