- 200ml Scrambled OGGS®
- 250g basmati or long grain rice
- 2 pak choi, halved lengthways
- 3 tbsp vegetable oil
- 1 red pepper, diced
- 100g sugar snap peas, sliced
- 100g frozen peas
- 2 garlic cloves, finely chopped
- 1 small thumb ginger, finely chopped (approx 1 tbsp)
- 1 tbsp light soy sauce
- 2 tbsp mirin
- 2 spring onion, finely sliced
- Coriander or micro herbs, to serve
- Cook the rice according to packet instructions, drain and leave to stand for 5 mins to fluff up. Brush the pak choi halves with 1 tbsp oil and grill on a hot griddle pan for about 5-7 mins, turning halfway, until softened and slightly charred.
- Heat another tbsp of oil in a large wok; stir-fry the pepper, sugar snaps and peas over a medium-high heat for 2-3 minutes. Add the garlic and ginger and cook for a further 2 mins.
- Turn the heat to high, push the vegetable mixture to one side and add the remaining 1 tbsp oil and the Scrambled OGGS. Stir and then scramble occasionally for about 2 minutes. Tip in the rice and stir-fry until piping hot, then add the soy sauce and mirin and stir-fry until combined.
- Divide into bowls, top with the pak choi and serve with the spring onions and herbs scattered over the top!
Top tip to avoid food waste: egg fried rice is always better with day old rice (that's been covered and kept in the fridge!) as the starch dries out in the rice and stops the absorption of liquid so you get a drier tastier fried rice