A very quick cook, and the best way I know to use up leftover rice. In fact, it’s better made with leftovers – day-old, cold rice is exactly what you want. What did it take? About three minutes.
Ingredients
- 2 portions cooked rice day-old and cold
- 1 tbsp vegetable oil or any flavourless oil, plus a little extra
- 1 small clove garlic finely chopped, optional
- 2 eggs whisked
- 2 spring onions sliced
- pinch chilli flakes
- dash soy sauce
- dash toasted sesame oil
Instructions
- Heat the oil in a frying pan until hot, then add the rice and fry until it's piping hot. Add the garlic, if using.
- Push the rice to one side of the pan, adding a little more oil if you need to.
- Pour in the eggs and leave for a minute to start setting.
- Scramble the eggs, bringing in a little rice at a time, until everything is combined. Work quickly, turning the heat down if it starts to catch.
- Take off the heat and finish with the spring onions, a pinch of chilli, a dash of soy sauce and a little toasted sesame oil.
Nutrition
Calories: 131.3kcalCarbohydrates: 2gProtein: 5.9gFat: 11.1gSaturated Fat: 2.4gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 3.2gTrans Fat: 0.1gCholesterol: 163.7mgSodium: 64.7mgPotassium: 100.2mgFiber: 0.3gSugar: 0.5gVitamin A: 357.4IUVitamin C: 2.7mgCalcium: 36.1mgIron: 1mg
Data source: USDA FoodData Central.
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