Quick and Easy Fried Rice

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

1. Heat oil in wok and pour in egg mixture.
2. As the egg mixture cooks, fold the omlette into thirds, by bringing two of the sides into the centre.
3. Once the omlette is cooked through, remove from the wok and set aside.
4. Add the celery, corn and capsicum and stir-fry until vegetables start to soften (approximately 10 minutes)
5. Add the pork and omlette.
6. Add the cooked rice and mix well. Stir constantly until the rice is heated through.
7. Add soy sauce and stir through.

Tips: A couple of tips I learnt from some Asian friends:

1. 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.
2. Always drizzle the soy sauce down the side of the wok.  Do not pour it directly over the rice mixture.