FRIED RICE WITH EGG & PRESERVED OLIVE VEGETABLES

5 mins

8 - 10 mins

	2 tablespoons oil
	2 tablespoons finely chopped spring onion
	600g cooked long grain rice
	1 & 1⁄2 tablespoons Maggi seasoning or light soy sauce
	1 & 1⁄2 tablespoons preserved olive vegetables

1.	Beat the eggs.
2.	Heat the oil then fry the eggs and the spring onion for 1-2 minutes.
3.	Add the rice and stir for a few minutes.
4.	Add the Maggi seasoning or soy sauce and salt to taste, and stir until all mixed.
5.	Add the preserved olive vegetables and mix through.

Recipes & food styling Raymond Xue / Photography Jason Creaghan