Fried rice is one of my favourite things and I'm constantly looking for ways to mix it up. This recipe is one of my recent additions and has quickly become a regular. It is a bit of a kitchen-sink recipe, in that you can add whatever veggies you might have lying around at the bottom of the fridge, so feel free to experiment. Whenever I'm cooking rice for dinner, I always make a little more than I need, specifically so that I have leftovers to use in recipes like this. When storing leftover cooked rice, place in an unsealed airtight container and pop in a cool place to cool quickly and completely, before sealing and transferring to the fridge. Only reheat the rice once after this.
- 1 tblsp sunflower oil
- 250 g (9oz) pork mince
- 1 red chilli, deseeded and finely chopped
- 1 thumb-sized piece of fresh ginger, peeled and finely minced
- 1 tblsp dark soy sauce
- 1 tblsp oyster sauce
- 2 tsp caster sugar
- 300 g (11oz) leftover cooked rice, cold
- 200 g (7oz) sugar snap peas, finely sliced
- bunch of spring onions, finely sliced
- 2 large free-range eggs, beaten
- 1 mint sprig, leaves finely sliced
- 1 lime, cut into wedges, to garnish (optional)
- Place a large frying pan or wok over a high heat and add the oil. Fry the pork quickly, using a large wooden fork to break up the meat until it becomes fine and any liquid has cooked out.
- Add the chilli, ginger, soy sauce, oyster sauce and sugar and stir-fry for 2 minutes. Add the cooked rice, sugar snap peas and most of the spring onions, and stir-fry for a further minute or until the vegetables are just slightly tender.
- Make a well in the centre of the wok and pour in the beaten eggs. Allow to set partially before mixing through the rice. Mix in most of the mint and serve in deep bowls with an extra sprinkle of spring onions and mint and a wedge of lime.
More by Donal Skehan:
- Carrot and Courgette Cake with Rosemary and Orange Crème Fraîche
- Beer Batter Fish Tacos with Cherry Tomato Salsa
- Bloody Mary Oyster Shooters and a Shallot Mignon