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Friday: Fried Rice


Friday Fried Rice

Friday Fried Rice

Friday Fried Rice

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.

Serves 6


* 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.

Irish Independent

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