Fried rice

Another great dish where you can add a bit of everything…keep it vegetarian or add a bit of chicken, shrimp or meat. It always tastes good. In this recipe, I only added vegetables. You don’t need to add the same, the same amount or as many different as I did. These were just what I had on hand.

Ingredients:

1 finely diced carrot

3/4 red capsicum

1 handful fresh green beans

1/2 finely diced fennel

1 fine sliced spring onion

2 finely chopped stalks of celery

2 very finely chopped cloves of garlic

1/2 finely chopped green capsicum

600 g cooked rice from the day before (it is best when cold but if you are short on rice, you can cook some more)

2-3 eggs

3 tbsp soy sauce

1 tbsp sesame oil

1 tsp oyster sauce

2 x 3 tbsp canola oil

Method:

Blanch or steam the beans for a few minutes. Cut them into pieces of 1/2 cm. Dice the other vegetables and keep them ready in a bowl.

Whisk the eggs. Heat up a wok …or deep frying pan, add 2 tbsp. canola oil and let it heat for as long as it takes to sizzle when you add something to the pan (try with a piece of carrot…or something else). Add the eggs and let them bubble until done. They will turn into an airy omelet. Take it off the heat and when cooled, slice it finely or dice it…as you wish. Set aside.

Add 2 more tbsp of canola oil to the wok/pan and add the vegetables. Let these fry for a few minutes. Add another 2 tbsp of canola oil and add the rice. Mix well with the vegetables and stir-fry while mixing until the rice has separated.

In a separate bowl, mix the soy, sesame oil and oyster sauce. Add to the rice and mix well. Finally, mix in the eggs.

If you find it all being a bit too dry for one reason or the other, you can always add a bit more oil.

Done!

If you have a bit of leftover chicken or meat, that you want to use – dice it and give it a fry for a few minutes before adding the vegetables.

This is really a great dish for using the bits and pieces you might have on stock. And the vegetables do not need to be beautiful and shiny. It is absolutely fine, if they are a bit wrinkled and sad.

Just on a note – the other day, I did one with a bit of cauliflower, carrots, peas, beef, capsicum, celery, onions, a few spring onions, garlic and eggs. In other words, – you can use pretty much anything! That is why it is great for left overs.