- 200g basmati rice or 400g/14oz leftover cooked rice
- 1-2 red chillies, deseeded and grated or very finely chopped
- 3 garlic cloves, crushed
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 large carrots, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 200g Chinese cabbage, finely sliced
- 2 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 200g frozen peas
- 1 tbsp soy sauce, plus extra for serving, if you like
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.