Barney's Monday night rice

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1. Heat half the oil in a large non-stick frying pan over a highish heat. Pour in the beaten egg, swoosh it around the pan and leave it to set for a minute. Flip it over like a pancake and let it cook for a minute more on the otherside, then tip it out flat on to a plate.
2. Heat the remaining oil in the same pan. Tip in the onion and sizzle for 3-4 minutes until it's starting to brown, then stir in the garlic, curry powder and ketchup. Add the peas and cook for a minute or two until they start to defrost. Tip in the rice, cooked meat and a glass of water (100ml/31⁄2fl oz) and cook over a medium heat for 5-6 minutes, stirring as you go, until everything's piping hot and the rice has taken on the colour of the curry powder.
3. While your rice is frying, shred the omelette into long strips. Toss the omelette and soy sauce through the rice and cook for a moment more. Scoop the rice on to plates straight from the pan and serve with extra soy sauce for sprinkling over.

Per serving

349 kcalories, protein 25g, carbohydrate 35g, fat 13 g, saturated fat 2g, fibre 4g, salt 0.84 g

'I was surprised that a few storecupboard ingredients could make such a tasty supper.'

Latest comments and suggestions

Results 21-34

• MrsM

  08 June 2009

  MrsM rated and commented on this recipe

  

  Easy and delicious!I used curry paste and also added spring onions, peppers and sugarsnap peas.Will do again.

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• Ali

  09 June 2009

  Ali rated and commented on this recipe

  

  Never guess tomato ketchup in a rice dish would work but it does! I added some red and green peppers too and it was delicious. Yum!

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• Rita

  09 June 2009

  Rita rated this recipe

  

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• Ruthie

  10 June 2009

  Ruthie rated and commented on this recipe

  

  A quick and easy meal that tasted really good. This will definitely be a regular dinner for us!

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• Natalie

  13 June 2009

  Natalie commented on this recipe

  Made this last night and it was easy quick and delicious. Used double the amount of curry powder and was just right.

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• Natalie

  13 June 2009

  Natalie rated this recipe

  

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• Frantic Flapjack

  15 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was very good and can be adjusted using whatever leftovers are availabe. I used two eggs for the omelette which seemed about right.

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• Wendy

  17 July 2009

  Wendy rated and commented on this recipe

  

  I found this a really useful recipe to use the basic recipe and add whatever bits of leftover veg that suit a stir-fry. Peppers were very good in it.

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• SarahH

  07 August 2009

  SarahH rated and commented on this recipe

  

  Very tasty...cooked it last night. Went down a treat with me and hubby - he even asked for seconds. Think next time though I will use 2 eggs for the omelette as one just wasn't enough.

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• jason

  14 August 2009

  jason rated and commented on this recipe

  

  This is great for a Monday night to use the leftovers from our Sunday roast. We both loved this one a treat!

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• George

  09 September 2009

  George rated and commented on this recipe

  

  Lovely! Made with leftover roast pork which was gorg - tasted like a really good, upmarket chinese!! Agree it needs more curry powder though.

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• Lynne Barrett-Lee

  22 September 2009

  Lynne Barrett-Lee commented on this recipe

  I loved this so much! Such an odd (some might say 'fusion') mix of ingredients, but so easy and perfect and delicious. Like another reviewer I used madras curry paste, and also beef, instead of chicken, but I imagine any combo is worth a try. Brilliant.

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• annie

  25 September 2009

  annie commented on this recipe

  had it as a veggie meal , also don't like curry put extra tomato ketchup in, really tasty and quick. This is a brill site. Thanks

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• maza

  06 November 2009

  maza rated this recipe

  

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Ingredients

• 2 tbsp vegetable oil
• 1 egg , beaten with about 2 tbsp water
• 1 onion , chopped
• 2 garlic cloves , crushed
• 1 heaped tbsp curry powder
• 2 tbsp tomato ketchup
• a large handful of frozen peas (about 85g/3oz)
• 250g leftover cold cooked rice (any type) or a 250g pouch of ready cooked rice
• 175g cooked chicken or pork , shredded into strips
• a good splash of soy sauce

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Difficulty and servings

Serves 2 - 3

Preparation and cooking times

Cook 35 mins

Super healthy

Ingredients

• 2 tbsp vegetable oil
• 1 egg , beaten with about 2 tbsp water
• 1 onion , chopped
• 2 garlic cloves , crushed
• 1 heaped tbsp curry powder
• 2 tbsp tomato ketchup
• a large handful of frozen peas (about 85g/3oz)
• 250g leftover cold cooked rice (any type) or a 250g pouch of ready cooked rice
• 175g cooked chicken or pork , shredded into strips
• a good splash of soy sauce

Per serving

349 kcalories, protein 25g, carbohydrate 35g, fat 13 g, saturated fat 2g, fibre 4g, salt 0.84 g

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