A super speedy, cheap and tasty meal…
I’ve left some of the quantities undisclosed here as it is really up to you on your preferences and what you have to hand. I love the salty savoury note of soy sauce so tend to be quite liberal with it. Sometimes, I add a little oyster sauce to the mix too.
It is important to use cold rice as just boiled rice will turn mushy in the wok and will not be very pleasant to eat.
Add leftover meats, bacon, crunchy veg, beansprouts, sweetcorn, mushrooms… whatever you like. Duck and five spice is a fantastic addition or you could even keep it really simple and add a separate stir fried dish to it. Go crazy!
- Cold leftover rice (I used brown rice)
- 1 onion, chopped
- 1 garlic clove, minced
- 250g pack raw king prawns
- 1 large egg
- Tenderstem broccoli
- ½ cup of frozen peas
- 2-3 spring onions, sliced
- Soy sauce
- Ground white pepper
- Fresh coriander, to serve
- Add 1 tablespoon of oil to a wok over medium-high heat and fry the onions until soft and golden. Add the garlic and fry for 30 seconds.
- Add the tenderstem broccoli and peas to the pan and stir fry for a minute to begin softening the broccoli.
- Add the prawns and stir fry until just pink.
- Add the cold rice and stir to combine everything. Crack the egg into the wok and gently fold into the rice mix as it cooks. You should be left with some clumps of egg while binding the rice at the same time. Season with soy sauce and pepper generously and stir in the peas. Cook for a couple of minutes and serve topped with coriander and another drizzle of soy sauce.