This is a great way to use up leftover rice and if you're anything like me, there's always leftover rice to be had! I always over-cater but I also hate waste. You can also add meat or shellfish to this to make a special fried rice plus any vegetables you choose. I made this with what I had in the fridge and it will look very different each time I make it, depending on what I have in.
Leftover cooked rice
1 Glenballyeamon free range egg
1 small onion, chopped
0.5 green pepper, chopped
Soy sauce (I used light)
Local rapeseed oil for frying
Heat the oil in the pan and fry the onion and pepper until softened.
Add the rice and a generous dash of soy sauce and fry for a further minute or two to ensure well-warmed through.
Make some space in the pan and crack the egg in, scrambling immediately to cook through and prevent sticking to the pan. Once the egg has begun to solidify and start to look like the start of scrambled egg you can mix in with the rice until it is thoroughly cooked.
A final splash of soy and it's ready to serve! A super-quick and delicious way to use up leftovers.
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Egg fried rice with Glenballyeamon free range eggs.
Egg fried rice.