This is a great 'catch all' recipe for the end of the week where you can use up bits of veggies and leftover chicken to make a really tasty, filling meal. And as it is takeaway-ish, it feels like a treat on a Friday evening. Slice the veggies very finely and once they are stir-fried, they will marry together. Our freezer friends, frozen petis pois, and bacon lardons, add tasty little nuggets. Fresh ginger, soya sauce and toasted sesame oil add pizazz to a recipe that can be quite bland. Aim for more veggie and meaty bits and less rice for an interesting, delish meal.
* 400g cooked brown rice, either just cooked or completely cold
* 4 eggs, beaten
* 4tbsp sunflower oil
* 1tbsp grated ginger or ginger paste
* 6 spring onions, chopped, use white and green
* 250g button mushrooms, sliced
* 6 rashers, diced
* 3tbsp soy sauce
* ½ cup frozen petis pois
* a few drops toasted sesame oil
* black pepper
* optional extras: prawns, cooked chicken, ham, grated carrot, finely sliced cabbage
* Heat a teaspoon of oil in a wok. Add the beaten eggs and stir rapidly until well cooked, dry and broken up.
* Remove the egg from the wok and set aside in a clean bowl.
* Wipe the wok, heat up 3 tablespoons of oil and cook all the vegetables and meat you want to use.
* Add the cooked rice and soy sauce. Stir very well and break up any lumps. Add the frozen peas and stir well to defrost, they don't need cooking as such.
* Once the rice is piping hot, stir through the egg and season with black pepper and sesame oil.
* For food safety, only reheat once.
Food & Drink
Red lentils are a wonderful Pantry Pal, packed with nutrients and texture. Lentils, split peas and chickpeas are widely used in Indian cooking and they marry well with Indian spices. All lentils have a different texture when cooked: red lentils go quite mushy and creamy and are ideal to add to soups for protein and bulk. They keep well stored in an airtight container.