Egg fried rice

No long story or clever anecdote tonight.  Just dinner! Chinese without the takeout.

What to use

3/4 cup long grain rice

2 eggs (beaten)

2 tbs vegetable oil

2 garlic cloves  (minced)

1 tsp lemongrass (ch0pped finely)

4 stalks spring onion (diced)

1 can peas and carrots

2 tbsp soy sauce (preferably reduced sodium)

a few sprigs of chives for garnishing

Chines five spice powder ( a couple dashes)

sea salt

What to do

Cook rice, drain, rinse in cold water and set aside.  Scramble eggs over low heat. Heat the oil in a wok or deep skillet until really hot.  Add the garlic, spring onions, lemon grass and peas and carrots and saute for about two minutes.  Stir in the rice and then add scrambled eggs.  Add soy sauce, five spice and salt to taste.  Saute for a few minutes more and then transfer to serving bowls.

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