This is one of those “chuck it all in” sorts of recipes. I started making it at lunch times as a sandwich alternative – which I can do at the moment because I’m at home all day every day – but I have also sent it in cold for my husband’s lunch and there haven’t been any complaints. Yet. You could also prepare this for an evening takeaway-style meal with other dishes of the Orient.
Here is the method (to my madness).
- 4 cups of rice
- a pepper
- a handful of frozen peas
- a couple of spring onions, chopped
- soy sauce
- an egg
- leftover chicken or sandwich meats like ham, turkey etc
- mushrooms, chopped
- a pinch of dried chilli flakes
- anything else you have in the fridge you think will work – prawns
Syns per serving: 0
Cook the rice as per the packet instructions. I tend to do mine using a rice cooker because there is less chance of me ballsing it up.
Using a wok, fry the mushrooms, peppers, peas, meat and spring onions (and anything else you have found in the dark corners of your fridge) for a few minutes. Make sure poultry is thoroughly heated through before eating it.
Add the cooked rice to the pan, with a pinch of chilli flakes and a glug of soy sauce. Crack an egg into the pan and quickly mix it all up. Keep stirring over a high heat for two minutes then divide into bowls and serve.
I like to serve this up in a set of oriental bowls with chop sticks I received for Christmas many moons ago; it makes it all seem a bit more exotic. But this is not vital. Alternatively, if you would like a takeaway feel, bring the dish to the table in small plastic containers and a carrier bag – for some reason this seems to make it more appealing to the kids.