Add the sauce and stir-fry for a further 2–3 minutes until all the sauce has absorbed into the rice. Stir the egg through the rice and veg. Pile the rice high in a bowl or keep warm in the wok ...

To preserve your woks and make sure your food tastes as delicious as possible, we’re sharing five things you shouldn’t cook ...

Leave it to drain. 2. Heat 1 Tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use. 3. Heat the rest of the oil in a wok ...

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. Each serving provides 781 kcal, 57.8g protein, 68.9g carbohydrate (of ...

Leave it to drain. Heat 1 tbsp oil. Add the eggs and cook them, stir-frying all the time so that they are cooked to a scramble. Keep aside till ready to use. Heat the rest of the oil in a wok, add the ...

When the oil is hot, add the spring onions and garlic to the wok and fry off for 2 minutes 3. Add in the eggs and scramble in the bottom of the wok 4. When the mix is 90% cooked, add the rice.