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Barney's Monday night rice

Barney's Monday night rice

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A star rating of 4.7 out of 5.102 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 2 - 3

Throw together a tasty supper in less than thirty minutes with the Sunday roast leftovers

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal349
fat13g
saturates2g
carbs35g
sugars2g
fibre4g
protein25g
low insalt0.84g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2003

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Overall rating

A star rating of 4.7 out of 5.102 ratings
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