Barney's Monday night rice

Barney's Monday night rice

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(65 ratings)

Cook: 25 mins - 35 mins


Serves 2 - 3
Throw together a tasty supper in less than thirty minutes with the Sunday roast leftovers

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal349
  • fat13g
  • saturates2g
  • carbs35g
  • sugars2g
  • fibre4g
  • protein25g
  • salt0.84g
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  • 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 cloves, 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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  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.

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Comments, questions and tips

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28th Aug, 2012
Poor selection of ingredients. I wouldn't cook this again.
11th May, 2012
Yummy, great way to use up leftovers.
17th Apr, 2012
Very nice mid week meal. I used up some leftover rice from a previous meal
1st Feb, 2012
Surprisingly tasty. Didn't have basic curry powder so had to use a tandoori powder but I'm sure it doesn't make a lot of difference!
20th Nov, 2011
Excellent recipe, very quick and very tasty. Would just use scrambled egg next time for ease.
17th Oct, 2011
Made this for tea tonight - it's just as good as the chicken fried rice that you can get at the Chinese and it's really simple to make. We will definately make this again... was lush!
22nd Sep, 2011
I love roast chicken and as a result I love recipes to use the leftover meat, and this recipe has gone right to the top of the pile. Cooked it last night and it was scrummy - kinda Singapore Noodle (egg, curry + soy sauce) but with rice rather than the noodles, and slightly more curried, but that could be because I added 2tbsp of the curry powder by mistake - whoops. SO quick, SO easy and SO tasty. 10/10.
12th Nov, 2013
My local takeaway does singapore rice as well as noodle, so it's really similar!
2nd Sep, 2011
Made this for the first time on monday didn't think it would taste so good went down a treat with my husband will be making again soon
3rd May, 2011
I've made this a couple of times and clearly hadn't read the recipe properly as I hadn't realised that it suggests adding water to the egg. Pretty sure that it would add nothing to the recipe though, which is perfect for a quick midweek meal and is mild enough to suit all members of the family.


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