Egg fried rice recipe - use up leftover rice

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

But before we start I must impress upon you the importance of not leaving cooked rice at room temperature, and instead, putting it into the fridge as soon as it has cooled down. 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 we paid for that food and it is a shame to let it go to waste.

The following amounts will feed 2 people.

Heat the oil in a large frying pan or wok and soften the chopped onion for about 2 minutes.

While it is softening, break the egg into a basin and whisk with a fork.

Pour the egg into the pan and stir vigorously until it scrambles.

Put the cooked egg into a bowl and set to one side.

If you are adding prawns (shrimp) to your dish pop them in the pan now, and quickly stir fry them, with the bamboo shoots and peas.

Add the rice to the pan, along with the soy sauce and stir for about 3-4 minutes to heat through. This is the time to add your leftover vegetables also if you are creating the vegetable variation.

When the rice is almost hot enough, pop the scrambled egg back into the pan and stir well to incorporate it and heat it through.

Serve and enjoy.