Move the rice to one side of the wok and add the egg and soy sauce, stir quickly and often until the egg turns into a cooked scrambled egg.
1 large egg, 1/2 tsp dark soy sauce
Stir in the nigella seeds and heat through for a final minute.
1/2 tsp nigella seeds
Serve topped with fresh coriander (cilantro).
2 tbsp chopped fresh coriander (cilantro)
Notes
Make ahead:Cook the rice, then spread it out in a large dish (so it will cool quickly) cover and refrigerate for up to a day. Don't leave cooked rice out at room temperature. Bacteria can grow on cooked rice very quickly, so it's important to:
Refrigerate it as quickly as possible
Don't store for more than 24 hours in the fridge, and
Thoroughly reheat it.
Reheat in a wok, over a medium-high heat, moving it around the pan with a spatula, until piping hot throughout. You may need to add an extra splash of oil, as the rice will have absorbed the oil whilst in the fridge.Freezing:Cook the rice, then spread it out in a large dish (so it will cool quickly) cover and freeze.As per the instructions above - Don't leave cooked rice out at room temperature.
Freeze it as quickly as possible
Defrost in the refrigerator overnight (and don't store for more than 24 hours)
Thoroughly reheat it, as per the make-ahead instructions above.
Nutritional Information is per serving (this recipe serves 4).