Over the weekend we had a Chinese takeaway. We don’t have them very often, but this one was a special birthday treat. We always choose a set meal for two because there is so much food that we can save half for the next day, all we need to do is make some boiled rice. This time we made too much rice, but not being one to waste anything, I decided me and the toddler would be having egg fried rice for lunch on Monday.
I love egg fried rice. It’s one of the finest ways to use up leftovers, not only rice but meat and vegetables too. It’s a whole meal in one, and very filling. I’m not going to write the actual recipe I used, because I don’t use one. I really just do it by eye and by taste.
I fry the meat until it’s cooked, or heated through, then add spring onions, if I have them, normal onions are fine. Chuck in any other vegetables you have, frozen peas are a favourite with us, but you can use ANYTHING as long as it’s at least par boiled. Add the rice and cook it all together until the rice is heated through. Make a well in the centre of the rice and pour in beaten egg. The amount depends on how many other ingredients you have, we usually use one egg per person. Give it all a really good stir, you need to thoroughly combine all the ingredients with the egg so it is evenly distributed. Fry until the egg is cooked, add soy sauce to taste and serve. It’s as simple as that.
This is so easy, I feel a bit of fraud blogging it, but it such a great way to use up bits and pieces from the night before. It’s delicious and so much healthier than the takeaway version, and it’s toddler friendly too. Our little one has been having it since she was a year old and it’s a firm favourite, even on her more grumpy days 🙂