Whenever I have cooked a meal with rice I have always have at least one portion leftover and I don’t like wasting food so the next day I nearly always cook this leftover rice dish.
1 portion of cold cooked rice
Leftover meat (this could be leftover roast chicken)
1 finely chopped onion
Fresh Ginger (I use 1tsp of easy ginger)
1 clove of garlic finely chopped ( or 1 tsp of easy garlic)
1/2 tsp of dried crushed chillies
Soy sauce (to taste)
Sweet chilli sauce (to taste)
Handful of frozen peas and/or sweet corn
2 tsp vegetable oil (I like sunflower)
1) In a hot wok (or frying pan) add 1 tsp of oil. Add the chopped onion, ginger, garlic and chilli into the wok and stir-fry until onions are softened and then put onto a small plate and put to the side.
2) Add another tsp of oil to the wok and then cook the egg making sure to constantly move around the pan so it looks like scrambled egg.
3) When the egg is just cooked add the cold rice, cooked onions, leftover meat and the peas and sweet corn. Stirfry until peas and sweet corn are warm through.
4) Add the Soy sauce and sweet chilli sauce to taste and stirfry for a further 5mins and then serve in a bowl.
This recipe is really easy and the beauty of it you can add any different vegtables and meats. If you like your food with more of a spicy kick why not add fresh chillies.
I sometimes cook this dish the night before put it in a plastic container and take to work as it microwaves well. This is also good if your craving Chinese food.