Quince Paste
If you have never tried making quince paste before you can’t go wrong with this foolproof recipe. This recipe uses a slow cooker and makes the most of your quince by using the skins.
Easy Fried Rice
Fried rice is the perfect way to use up leftover rice and any odds and ends lurking in your fridge.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 3 eggs, lightly beaten
- 1 tablespoon oil
- 1 clove garlic, crushed
- 2 onions, finely chopped
- 4 cups cooked rice, cooled
- 2 tablespoons low-salt soy sauce
- 3 cups of vegetables such as grated carrot or courgettes, mushrooms etc
- 1 cup frozen peas
- Ham or leftover cooked meat (optional)
Method
- Heat a non-stick wok or fry pan over a medium heat.
- Add beaten eggs to hot pan. Cook, stirring gently, until they are lightly scrambled but not too dry.
- Remove the eggs from the pan and put aside to use later. Wipe pan clean with a few damp paper towels.
- Heat the oil in pan. Add garlic and onions. Cook for a few minutes or until the onion is transparent.
- Add the rice. Stir-fry for a few minutes. If the rice is stuck together, gently break apart with a spoon. Stir in the soy sauce.
- Add the vegetables and any meat you are using and stir-fry for about 5 minutes, or until vegetables are warm. Add a little water if the mixture is too dry and sticking to the pan.
- When the vegetables are cooked, add the scrambled egg back into the pan and gently mix through.