Easy Fried Rice
Fried rice is the perfect way to use up leftover rice and any odds and ends lurking in your fridge.
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- 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)
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- 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.
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