- 2 tbsp vegetable oil
- 1 egg, beaten with about 2 tbsp water
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- 1 heaped tbsp curry powder
- 2 tbsp tomato ketchup
- a large handful of frozen peas (about 85g/3oz)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 250g leftover cold cooked rice (any type) or a 250g pouch of ready cooked rice
- 175g cooked chicken or pork, shredded into strips
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- a good splash of soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
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.
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.
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.