Egg fried rice recipe - use up that leftover rice

This fried rice recipe is ideal for using up leftover rice from the night before.

NOTE: But before we start, I must impress upon you the importance of not leaving cooked rice at room temperature. Instead, you should put it into the fridge as soon as it has cooled down if you want to keep it until the next day. This will prevent food poisoning, which can happen if the Bacillus cereus bacteria is allowed to grow.

Do not keep cooked rice, even in the fridge, for more than one day.

In addition to using up leftover rice, this recipe can help you clear your fridge of other foods that need using up. After all you paid for that food and it is a shame to let it go to waste.  After all you paid for that food and it would be a shame to let it go to waste.

Ingredients for basic fried rice recipe

The following amounts will feed 2 people.

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1 egg
  • salt
  • around 240g (8oz) cold cooked rice
  • 1 tablespoon soy sauce

Additional Ingredients for Prawn fried rice

  • 60g (2oz) peeled prawns
  • 30g (1oz) bamboo shoots
  • 2 tablespoons cooked peas
  • Chopped red pepper

Ingredients for a vegetable variation

Use any mixture of the following leftover vegetables (or whatever you have in the fridge)...

  • cooked peas
  • 1/2 red pepper, diced
  • chopped cooked carrots
  • cooked runner beans
  • tinned sweetcorn

Method

  1. Heat the oil in a large frying pan, or wok, and soften the chopped onion for about 2 minutes.
  2. While it is softening, break the egg into a basin and whisk with a fork.
  3. Pour the egg into the pan and stir vigorously until it scrambles.
  4. Put the cooked egg into a bowl and set to one side.
  5. If you are adding prawns (shrimp) to your dish pop them in the pan now. Quickly stir fry them, with the bamboo shoots and peas.
  6. Add the rice to the pan, along with the soy sauce and stir for about 3-4 minutes to heat through. If you are creating the vegetable version of this fried rice recipe, add them now.
  7. When the rice is almost hot enough, pop the scrambled egg back into the pan. Stir well to incorporate it and heat it through.
  8. Serve and enjoy.






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