store-cupboard fried rice

This is quick to make and can be made when you’ve not been shopping and all you have left in the deepest corner of the errr freezer is frozen veg. I’d say it was a healthier, quicker and much cheaper alternative to a take-away. This serves two greedily or four if you make a little addition of prawn crackers or those little thai rice ones.

 

 

 

 

what you need:

  • 1 mug of rice – any kind you like
  • 1 mug of frozen peas
  • 4 blocks of frozen chopped spinach
  • an onion if theres one languishing in the fridge draw
  • sesame oil
  • 2 eggs
  • a great big squirt of thai sweet chilli sauce
  • soy sauce

what you do:

  • peel and finely chop the onion
  • put the rice on to boil as per packet instructions
  • heat a splash of sesame oil in a large frying pan or wok
  • beat the eggs with a fork and quickly scramble in the wok – set to one side
  • add a little more oil then stir fry the onions, peas and spinach
  • once the rice is cooked add it to the wok along with the scrambled eggs
  • squirt in the chilli sauce and soy sauce

serve:

in a big dish, with or without crackers, preferably with Tiger Beer.

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