This stir fried rice is a great way to use up any vegetables and rice you have.
It is best to serve rice that has just been cooked. If that isn’t possible cool the rice quickly as possible and keep it in the fridge for no longer than 24 hours and reheat until piping hot.
One tablespoon of oil
One onion chopped
Leftover vegetables such as carrots, peas, broccoli, sweetcorn, courgettes and mushrooms.
150g of cooked rice
Two lightly beaten eggs
Salt and pepper
In a non stick pan heat oil and cook onion until soft.
Add leftover vegetables and stir fry until hot.
Add the eggs stirring quickly until the eggs are cooked.
Season well and serve.