Easy Egg-Fried Rice

My easy egg-fried rice makes a regular appearance at our house.  It's one meal that I can almost always (I find it never pays to be too confident!) guarantee my children will eat. 
It's also worth saying that it doesn't have to be just for kids...it makes a tasty addition to any Chinese themed meal.  
It's a very flexible recipe...reduce or increase the amounts accordingly!

Generously feeds one three year old and one five year old

Ingredients

1 Onion, diced

1 Carrot, diced (sweetcorn, peas and green beans also work well)

1 Garlic Clove, minced

Approx. 75g Basmati Rice *

Soy Sauce

Boiling water or stock (chicken is good)

1 Large Egg, beaten

Optional: Cooked chicken, prawns or pork

• Add a glug of oil to a frying pan on a medium heat then add the onion and carrot, sizzle for a few minutes then add the minced garlic.  Cook for a couple more minutes, stirring it around so the veg doesn't burn, then add enough boiling water (or stock if you have it) to cover the rice with about a centimetre above.  Add a teaspoon or so of soy sauce, give it a quick stir then cover and leave to bubble on a low heat for 10-15 minutes.
• When all the water/stock has been absorbed and the rice is cooked, fork through it gently then tip it all into a bowl.
• Return the frying pan to the hob and add a small glug of oil.  When the pan is hot again pour in the beaten egg and swirl it around to cover the bottom as if you are making a pancake.
• When the egg is set, cut through it with a spatula to break it into pieces then tip the rice back in again along with any cooked chicken or prawns.
• Toss it all around briefly in the frying pan to combine then serve immediately.

* I often make this with leftover cooked rice that I have kept in the fridge.  Leaving out the water or stock and just adding the cooked rice to the frying pan once the onions and veg are cooked, stirring it around with a glug of soy sauce.