Leftover Fried Rice
An easy lunch that you can whip up in minutes. The trick to good fried rice is using leftover rather than freshly cooked rice. Not only is it quicker but it stops the dish from turning mushy. Use whatever vegetables you have in the house and add some protein such as tofu, a fried egg or cooked chicken if you like.
2 Tbsp of Sesame Oil
Small Knob of Butter
2 Cloves of Garlic
2-Inch Piece of Ginger
1/2 Small Onion
1 Small Carrot
4 Pieces of Tenderstem Broccoli
1/4 Cup of Peas (fresh or frozen)
2 Heaped Tbsp of Leftover Rice
2 Tbsp of Soy Sauce
1 Tsp of Sriracha
Pinch of Sesame Seeds
Finely chop the onion, carrot, garlic and ginger.
Get a wok or frying pan on medium heat and add the sesame oil and butter. Add the onion, sauté for a minute then add the carrot. Cook for 2 minutes stirring often. Add the ginger and garlic and cook for another minute.
Slice the broccoli into small pieces and add it to the pan along with your peas and rice. Break the rice up, add the soy sauce and sriracha and stir everything together to combine.
Serve with sesame seeds and enjoy.