This recipe works best with rice that has been cooked the day before as it will be drier and won’t clump so much. It is perfectly safe to eat second-day rice as long it was put in the fridge soon after it was first cooked and then re-heated to a high temperature (the problem is when rice is left out at room temperature). So when you’re cooking rice eg to serve with curry, you may as well cook double to cook this recipe as a second meal the next day.
Ingredients
- Approx 400g cooked white rice
- 3 – 4 eggs
- 2 tablespoons Butter/oil
- 1 large onion, diced
- Chopped veg eg red pepper, cabbage, mushrooms, courgette, carrot
- 1 cup of peas and or sweetcorn (frozen/tinned)
- Your favourite spices eg paprika, cumin, chilli, ginger and turmeric (for colour)
- 2 tablespoons soy sauce
- 2 -3 cloves garlic, finely chopped
- 4 spring onions, sliced (optional)
Method
- Heat oil in the pan/wok and add diced onion. When translucent add garlic and spices. Stir for about one minute then add rest of veg.
- When veg is cooked, add the rice and several good splashes of soya sauce. Stir thoroughly, breaking up any lumps of rice.
- At this point you decide what to do with the egg. The choice is to crack the eggs straight into the mixture and stir well to coat the rice. Or if you like to have visible egg in the dish you can scramble the eggs in a separate pan and stir the scrambled egg into the veg/rice mixture.
- Taste and add more soya sauce if required.
- Serve with a sprinkle of sliced spring onions over the top and sweet chilli sauce if desired.
How to cook rice
You can simply follow the instructions on the packet of rice or try our method: 1 part rice to 1.5 part water (eg in a measuring jug, 200ml of rice and 300ml of water). Put in a microwaveable bowl with a lid or a plate on top and cook in the microwave at full heat for 15 mins. Then fluff with a fork.
The same quantities work in a saucepan but you can turn off the heat after 10 mins. You don’t need to stir.
If you find it’s coming out a bit sticky, you can put a bit less water in the next time.
Inspired by:
