It’s easy to overestimate quantities of common ingredients such as rice and vegetables. You may tip what you think looks like two portions of peas into a pan, only to discover that you’ve cooked enough to feed eight people. Luckily, many dishes are best when made using leftovers—just check out this delicious and easy egg fried rice! Use this recipe to make a simple yet delicious dinner from your hardworking leftovers.
Ingredients (to serve 4):
- 1 1/2 cups of leftover rice
- 1/2 cup of peas, cooked, frozen or raw
- 1 white onion
- 1 cup of assorted vegetables, cooked or raw—such as carrots, broccoli, cauliflower or spinach
- 2 tablespoons of corn oil
- 2 teaspoons of soy sauce
- 4 medium eggs
- Black pepper, for seasoning
Instructions:
- Finely dice the onion.
- Heat the oil in a large non-stick frying pan.
- Add the onion once the oil is hot, keep stirring to avoid the onion sticking or burning.
- After 5 minutes, add the peas and vegetables if they are raw. If the peas and vegetables have already been cooked, add them to the onion after 7 minutes of frying.
- Once the vegetables have been cooking for 3 minutes, stir the rice in through the pan.
- Season with the soy sauce and black pepper.
- Whisk the eggs together, then pour over the rice. Stir through well.
- After 1 minute, remove the pan from the heat. Continue stirring until the eggs have cooked.
- Serve immediately.
