This is the classic way to turn leftover rice into a proper meal. It comes together fast in one pan or wok, and it's a great way to use up small amounts of vegetables that need eating.
3 cups cooked, cooled rice (ideally made the day before)
2 tbsp vegetable oil
2 eggs, beaten
1 small onion, finely diced
1 carrot, finely diced
1/2 cup frozen peas
2 spring onions, sliced
2 garlic cloves, crushed
3 tbsp soy sauce
1 tsp sesame oil
Salt and white or black pepper
Instructions
Heat 1 tbsp of the oil in a large frying pan or wok over high heat. Pour in the beaten eggs, scramble quickly, then remove to a plate.
Add the remaining oil to the pan. Add the onion and carrot and stir-fry for 2–3 minutes until softened.
Add the garlic and peas and stir-fry for 1 minute.
Add the cooked rice, breaking up any clumps, and stir-fry for 3–4 minutes until heated through.
Return the scrambled egg to the pan, add the soy sauce and sesame oil, and toss everything together.
Stir through the spring onions, season with pepper, and serve hot.
Tips
Cold, day-old rice fries much better than fresh rice, which tends to clump and go mushy.
Cook over the highest heat your hob allows, and keep the ingredients moving.
Have every ingredient prepped before you start — the cooking itself is fast.
Substitutions
Add cooked chicken, prawns or tofu for extra protein.
Use tamari instead of soy sauce for a gluten-free version.
Swap in any diced vegetables you have: sweetcorn, red pepper or shredded cabbage all work.
Storage
Refrigerate in an airtight container for up to 2 days. Reheat in a hot pan or microwave until piping hot throughout. Freezing is not recommended for the egg.
Nutrition estimate
Calories: Roughly 380 kcal per serving (estimate, based on 3 servings)