Spicy egg-fried rice recipe
 A delicious and easy egg-fried rice with extra veggies and a chilli kick. 250g/9oz quick-cook white rice 3 free-range eggs1 broccoli head, cut into small florets, stalk peeled and chopped into strips250g/9oz frozen peas 3 carrots, sliced into ribbons with a peeler 2 garlic cloves, grated½ tsp crushed chillies, or to taste ½ tbsp light soy sauce1 spring onion, finely sliced 250g/9oz quick-cook white rice 3 free-range eggs 1 broccoli head, cut into small florets, stalk peeled and chopped into strips 250g/9oz frozen peas 3 carrots, sliced into ribbons with a peeler 2 garlic cloves, grated ½ tsp crushed chillies, or to taste ½ tbsp light soy sauce 1 spring onion, finely sliced Method Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold.Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips.Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold. Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips. Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips. Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Recipe tips Drizzle over some toasted seasame oil to serve, if you like.