This is one of those meals that I made in 10 minutes flat after a long car journey. You know those moments when you have a hungry family who are tired and grumpy. It was one of those.
Fortunately I had cooked a pile of rice the night before and then not used it. Which meant my head had already gone to the “what on earth am I going to do with that rice” place. Having lived in Hong Kong as a child I have heady memories of egg fried rice cooked in the market place so this was a no-brainer. What I wasn’t sure about was whether my small boy would embrace the love. Turns out this was a great way to get him eating more veggies. Sorted.
This is one of those recipes that embraces leftovers, so rummage through your fridge and throw it all in.
No actual photo of the meal I’m afraid as I was too busy feeding the hungry hordes! So send me your photos please 🙂
- 1 tbsp chilli infused or normal olive oil
- 400g cooked, cooled rice
- 1 onion thinly sliced
- 2 garlic cloves, crushed
- 500g mixed assortment of vegetables
- 1 tsp ginger
- 4 eggs, beaten
- 2 tsp sesame oil
- Large handful of fresh coriander
- Cook the rice ahead of time as you want it to cool down before you use it. I cooked mine the day before.
- Heat the oil then add the rice, onion, garlic and vegetables. Stir to coat in the oil and cook for 5 minutes.
- Meanwhile crack and beat the eggs.
- Add the ginger and stir through.
- Now lower the heat to a medium setting. Add the egg and let it set for 1 minute. Then stir it through the rice.
- Lower the heat right down and continue to stir so the egg doesn't stick to the pan.
- After 3 minutes add the sesame oil and cook for another few minutes.
- Stir through the chopped coriander and serve.
- Make sure you fully re-heat the rice and get it nice and hot, using a hot wok for the first part of the recipe.