Fried rice is one of my favourite go-to “left over” meals. It’s a great way to use up cooked meats, particularly chicken and ham and the rice which didn’t get eaten from last night’s take-away. This recipe ensured that the left-over pork from Christmas lunch didn’t go to waste!
Ingredients
3 cups cooked rice 2 celery stalks, trimmed and finely diced
2 corn cobs, kernels only 1/2 red capsicum, chopped into 1 cm pieces
3 eggs, whisked 265 grams, cooked pork
3 tbsp oil 3 tbsp light soy sauce
Method
- Heat oil in wok and pour in egg mixture.
- As the egg mixture cooks, fold the omlette into thirds, by bringing two of the sides into the centre.
- Once the omlette is cooked through, remove from the wok and set aside.
- Add the celery, corn and capsicum and stir-fry until vegetables start to soften (approximately 10 minutes)
- Add the pork and omlette.
- Add the cooked rice and mix well. Stir constantly until the rice is heated through.
- Add soy sauce and stir through.
Tips: A couple of tips I learnt from some Asian friends:
- Do not use freshly cooked rice. If you do not have left-over rice, cook rice earlier in the day and refrigerate rice so that it dries out.
- Always drizzle the soy sauce down the side of the wok. Do not pour it directly over the rice mixture.
