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Easy special egg fried rice
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1 tbsp toasted sesame oil
2 essential Waitrose Free Range Eggs, beaten
1 bunch salad onions, thickly sliced
1 pepper (any colour), seeded and diced
2 cloves garlic, finely chopped
250g leftover cooked chicken, beef or pork, shredded
500g cold cooked rice
2 tbsp light soy sauce
1 tbsp sweet chilli sauce
1. Heat 1/2 the oil in a large frying pan and add the eggs, cook for 1 minute, stirring until scrambled, remove and set aside. Add the remaining oil and cook the onions, pepper and garlic for 4–5 minutes until softened.
2. Add the meat, eggs, rice and sauces and cook for 3–4 minutes until the rice is piping hot. Serve immediately.
Cook’s tip Lots of leftover cooked vegetables work well in fried rice. Try adding peas, sweetcorn, chopped green beans, carrots, broccoli, red onion, or mushrooms.
Safety note Previously cooked rice should be cooled as quickly as possible (ideally within one hour) and kept in the fridge for no more than one day before being reheated.
Typical values per serving:
63mg vitamin C / low in saturated fat / rich in vitamin C
This recipe was first published in Fri Jul 14 15:51:00 BST 2017.