Fried Rice’s a leftover regular of ours. 🙂
Many variations can be produced in just minutes with leftover cooked rice and especially if there’s also bits and pieces of veggies and cooked meat in the fridge. The chinese sausages were some that my mum stuffed into my luggage during my last visit to KL. Runner beans, carrots and tomatoes were just harvested from my veggie patch, exactly delish when cooked with eggs and leftover cooked rice..
- 600g cooked rice (can be jasmine, pandan or basmati)
- 4 medium chinese sausages (or 150g ham or chorizo), cut into pcs
- 350g runner beans, ends removed, cut into small pcs
- 100g carrots, sliced into pcs as big as runnerbeans
- 4 large eggs
- 2 cloves garlic, minced
- 1 large yellow onion, halved and roughly cubed
- 2 tbsp + 1 tsp light soy sauce
- a few dashes of pepper and salt, to taste
- 2 medium tomatoes, to garnish
- 1 deseeded, chopped fresh red chilli, to garnish or some Thai Chilli Sauce
- Crack eggs into a bowl, add 1 tsp light soy sauce and a dash of pepper. Lightly beat with a fork till even.
- Heat a wok or deep pan on medium heat. Add in vegetable or sunflower oil.
- When oil’s hot, add in chinese sausages. Stir to fry till golden, abt 1 min.
- Put in onion, runnerbeans, carrots and garlic. Stirfry till onions become translucent and runnerbeans and carrots are cooked, abt 3-5 mins.
- Stir eggs lightly to evenly mix seasoning in it again and pour over veggie mixture in wok. Let it sit for 1-2 mins. Then add in cooked rice and let it sit another min on top of veggie-egg mixture.
- Add in light soy sauce and pepper, stir to mix evenly. Stirfry occasionally till rice’s dry and slightly golden in colour, abt another 8-10 mins.
- Test taste. If not salty enough, add salt.
- Serve immediately with tomatoes and chopped chillies.
Dunster and I had it with some Thai chilli sauce, not with chopped fresh chillies which we’ve run out off.. 😛
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