Fried vegetable rice
By: Gary Rhodes From: Rhodes Across China
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 2
Use up leftover rice in this quick and tasty dish from Gary Rhodes
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Ingredients
- 2 tbsp peanut oil
- 1 Carrot, finely diced
- 25g sugar snap peas, finely diced
- 3 Spring onions, finely chopped
- 2 Eggs, beaten
- 300g cooked rice, room temperature
Method
1. Heat one tablespoon of the oil in a large wok and stir-fry the carrots, sugar snaps, spring onions and pak choi for 3-4 minutes - until barely tender. Remove from the pan and leave on one side2. Add the remaining tablespoon of oil to the pan, pour in the beaten eggs and lightly scramble.
3. Turn up the heat, tip in the rice and return the vegetables to the pan. Fry, stirring all the time, until warmed through.
Image: jeancazals.net
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