Ingredients Serves 2-3
200g (uncooked) long grain rice
3 eggs, beaten
1 1/2 cups of cooked meat - I used the left overs from my slow-cooked crispy chinese pork belly
1 stick of celery, finely sliced
3 small carrots, halved lengthways then finely sliced
1 red pepper, finely sliced
1 cup of frozen peas
3 cloves of garlic, sliced
small piece of ginger, finely sliced
2 green chillies, chopped (optional)
2 spring onions, sliced
1 tbsp vegetable oil
Soy sauce/fish sauce/chilli oil or whatever you fancy to serve
- Cook the rice: Use what ever method you like but this always works for me. Boil the kettle. Put the rice in a saucepan then add the freshly boiled water to the rice so that it comes to a centimetre above the rice. Put the lid on the pan then boil rapidly on a high heat for exactly 5 minutes. Once the time has passed, turn off the heat then leave the rice until you're ready to use it. Don't lift the lid and make sure you leave it for at least 10 minutes as it needs to finish cooking.
- Stir-fry: Make sure you've got everything to hand now as things are going to move pretty fast. The key to success here is being ready to go. Put a large wok on the highest heat you have and get it smoking hot. Add the oil then swirl it around to coat the lower third of the wok. Add the beaten egg swirl around then once it is bubbling round the edges start to stir it around.
- Add the meat, ginger, garlic and chilli if using. Stir for a couple of minutes until the garlic starts to go crispy and brown round the edges.
- Add the remaining vegetables then continue to keep things moving for a couple more minutes and the vegetables are starting to cook through then add in the rice. Continue to cook and stir for another 3-5 minutes until everything is cooked through and well combined. Add the chopped spring onions then serve. Add some soy sauce or chilli oil if you want some extra flavour.