250g leftover cold cooked rice (any type) or a 250g pouch of ready cooked rice
175g cooked chicken or pork, shredded into strips
a good splash of soy sauce
Cook:25 mins - 35 mins
Serves 2 - 3
half the oil in a large non-stick frying pan over a highish heat. Pour
in the beaten egg, swoosh it around the pan and leave it to set for a
minute. Flip it over like a pancake and let it cook for a minute more on
the otherside, then tip it out flat on to a plate.
the remaining oil in the same pan. Tip in the onion and sizzle for 3-4
minutes until it’s starting to brown, then stir in the garlic, curry
powder and ketchup. Add the peas and cook for a minute or two until they
start to defrost. Tip in the rice, cooked meat and a glass of water
(100ml/31⁄2fl oz) and cook over a medium heat for 5-6 minutes, stirring
as you go, until everything’s piping hot and the rice has taken on the
colour of the curry powder.
your rice is frying, shred the omelette into long strips. Toss the
omelette and soy sauce through the rice and cook for a moment more.
Scoop the rice on to plates straight from the pan and serve with extra
soy sauce for sprinkling over.