We're taking inspiration from one of our favourite takeout dishes, the classic and perfect egg fried rice, and making it with something that we always have too much of in the kitchen... Pasta!
Follow the instructions on your packet of pasta, and cook in salted water until just cooked. Once cooked, Rinse in cold water and dress with a teaspoon of vegetable oil.
Before cooking the other bits, make sure everything is organised and ready to go - that means cutting up all the veggies, mincing the whites of the spring onions and cutting the greens in two ways; the first cut into long tubes to add into our stir fry, and the second cut into long thin strips, placing them in cold water to curl up for our garnish. Organising the seasonings and sauces, and arranging them near you.
In a wok, heat on medium heat for a minute before adding in vegetable oil and our scrambled eggs. Season with salt and pepper and continue to scramble. Cook for about 30 seconds and remove.
In the same wok, add a little more oil if needed, before adding the garlic, ginger and the whites of the spring onion. Cook for a few seconds then add in the carrots, peas and sweetcorn.
Continue to cook this for another minute, before adding in the pasta, followed by our sauce ingredients; both soy sauces, sugar, chicken bouillon, and salt and pepper to taste. If you're feeling cheeky, you can add a pinch of msg here too!
Give everything a good mix, add our scrambled eggs and heat thoroughly for a minute. At this stage, turn off the heat, and add the large tubes of spring onion.
Plate up immediately, and finish with our curly spring onion tops, and that's it!
