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
- Heat the oil for frying in a large frying pan or wok
- Add the vegetables, and cook for 2 minutes, then add the ginger, garlic, and chilli flakes and cook for a further minute
- 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
- 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