Fancy recreating one of your favourite takeaway dishes, then this 15 minute recipe is just the one for you.
A great way to use up any left over rice, and with a real spicy kick its great on its own or with some of your other Chinese favourites. This is a vegetarian version but you can add, prawns, pork, beef.... the combinations are endless. Or alternatively take the egg out of this recipe and you have a vegan version.
Prep time 5-10 mins
Cook time 10mins
250g cooked rice, left to cool (you can use the microwave packet rice)
3 eggs, whisked
100g frozen peas
1 spring onion, thinly sliced
1 onion, diced
1 large garlic clove, crushed
1 red pepper, diced
1tbsp soy sauce
Pinch of salt
2tbsp olive oil
2tsp garam masala
2tsp medium curry powder
1.5tsp turmeric
1tsp chilli flakes (more depending on your taste but taste before adding additional)
In a large frying pan or wok heat the olive oil and gently sauce the onion, once they are just soft add in the a pinch of salt and the red pepper, cook for a few minutes.
Once the pepper is cooked but still has a slight bite add in the spice mixture, cook for a minute to allow the spices to release their flavours, if the pan gets to dry add a splash of water.
Next add the garlic and spring onion and cook for a minute more, then add the cooked rice.
Turn the heat up slightly and really cook the rice thoroughly until its hot, then add the peas.
Add the splash of soy, stir in and then move all the rice to the side of the pan.
Pour the whisked eggs on the empty side of the pan.
Cook the eggs, stirring constantly as if making scrambled eggs, this will take approx 2 mins.
Once the eggs are cooked mix them in to the rice mixture making sure its evenly mixed throughout the rice, continue cooking for another 2 mins, making sure everything is piping hot.
Dish it up and dig in!!
