Veggie Fried Rice

Some nights you just can’t face cooking, when this is the case, this is the dinner for you. I can never judge how much rice to make, and always have extra rice left over. This is a great way to use up that left over rice and takes less than 10 minutes to make.

Serves 2

250 Grams Boiled long grain rice (cold)

2 Scallions /spring onions (sliced)

50 Grams Button Mushrooms (sliced)

50 Grams Frozen peas (thawed)

2 Eggs

2 Cloves of garlic (minced)

1/4 Tsp Dried chilli flakes

1 Tbsp Grated ginger

2 Tbsp Soy sauce

1 Tbsp Sesame oil

2 Tbsp Oil for frying (something without a strong flavour like sunflower oil)

Method

  1. Heat the oil for frying in a large frying pan or wok
  2. Add the vegetables, and cook for 2 minutes, then add the ginger, garlic, and chilli flakes and cook for a further minute
  3. Add the rice to the pan, and cook for a 1-2 minutes, before adding the sesame oil, and soy sauce. Make sure the rice is piping hot
  4. Crack 2 eggs into the pan and stir the entire mixture until the egg is cooked and little flecks of cooked egg appear. Eat right away