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Ingredients

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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A star rating of 4.7 out of 5.110 ratings
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