Rainbow fried rice | Good Food

half a bunch of spring onions
1 red, orange or yellow pepper
2 large garlic cloves
20g ginger
3 tsp coconut oil or olive oil
30g frozen peas
30g frozen sweetcorn
30g frozen podded edamame beans
leftover rice
(see 'Complete the dish')
2 tbsp tamari or soy sauce
2 leftover trout fillets
(see 'Complete the dish')
2 tsp toasted sesame oil
2 eggs
chilli oil
to serve

Method

step 1
Finely slice the spring onions, keeping the white and green parts separate. Finely chop the pepper and garlic, and grate the ginger.
step 2
Heat 2 tsp of the coconut or olive oil in a large, deep frying pan or wok over a medium heat. Add the pepper and a big pinch of salt and pepper and stir-fry for 3 mins. Stir in the white parts of the spring onions, the garlic and ginger and fry for another minute. Stir in the frozen veg and turn up the heat to high so it all defrosts but still retains colour. Cook for 2-3 mins, then crumble in the cold leftover rice, and add the tamari or soy sauce and the sesame oil. Fry for 3-4 mins, stirring occasionally until the rice is hot. Finally, flake in the cooked trout to heat through for 2 mins and season to taste.
step 3
Divide between two bowls, then return the pan to a high heat. Add the remaining oil and crack in the eggs. Cook for 2-3 mins until crispy at the edges, then lay on top of the fried rice. Drizzle with chilli oil to serve.