I love fried rice. It’s such a great way to use leftovers. I ALWAYS make too much rice with our dinner, so am often looking for ways to use it. This is perfect. I have eaten this all times of the day, including breakfast – it’s surprisingly delicate enough to eat at that hour. It’s also fine to eat cold or at room temperature. It’s pretty versatile isn’t it?!
4 tablespoons peanut oil
4 cups cold cooked rice
1/4 cup spring onions (finely sliced)
1/4 cup frozen peas
1/4 cup red capsicum (chopped)
1/4 cup broccoli florets (cut up small)
3 eggs (lightly beaten)
1 red chilli (finely chopped)
1 tablespoon dark soy sauce
1 tablespoon fish sauce
1/2 teaspoon shrimp paste
2 tablespoons lime juice
2 spring onions (cut into long slices) (for garnish)
1 tablespoon crispy onions (for garnish)
Heat a tablespoon of oil in a non-stick wok then pour in half the egg mixture. Make a little omelette, cooking both sides. Remove to a plate, add a little more oil to the pan and make another omelette with the remaining egg. Remove to the plate and when cool, roll up into rolls and cut into slices. Set aside.
Heat the wok with the remaining oil over a high heat, when hot add the capsicum, sliced spring onion, chilli, peas and broccoli and stir fry for 2 minutes. Add the fish sauce, shrimp paste, lime juice and soy sauce and stir well. Add the rice and stir fry for 2-3 minutes until hot and coated with the mixture. Remove from the heat then stir in the omelette slices. Spoon the rice onto a serving platter and sprinkle over the spring onions, crispy onion and coriander before you serve.
Serve on on its own or alongside some meat dish, perhaps satay. Also great with prawn crackers – scoop the crackers into the rice like a spoon and listen to them crackle before stuffing them into your mouth!