Ingredients

  • Vegetables such as peas, sweet potato, butternut squash, carrots, sweetcorn, peppers, mushrooms, mangetout, cabbage, broccoli florets…
  • Good splash of soy sauce
  • Leftover cooked rice
  • Oil for frying
  • Prawns or bacon lardons (optional)
  • 1 egg, beaten
  • Honey, lemon juice or sweet chilli sauce

Method

  1. Chop your chosen vegetables into different shapes and set aside.
  2. Mix a good splash of soy sauce through the rice and massage in with your hands to coat all the grains.
  3. Heat a frying pan or wok until it begins to smoke. Add 1-2 tablespoons of oil, and carefully swirl it around in the pan to coat the base. Throw in your vegetables and prawns or lardons if using. Move around in the pan so they cook evenly. After a few minutes, add the rice, and using a wooden spoon or spatula, keep the rice moving in the pan.
  4. Season with black pepper. Taste and adjust to your liking. Add more soy, a squeeze of honey, lemon juice or sweet chilli sauce.
  5. Add the egg and keep stirring. Cook for a couple of minutes until the egg has cooked through and coated the rice evenly. Remove from the heat and serve.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 31 December 2017

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