This is a great 'catch all' recipe for the end of the week where you can use up bits of veggies and leftover chicken to make a really tasty, filling meal. And as it is takeawayish, it feels like a treat on a Friday evening. Our ish factors fresh ginger, soya sauce and toasted sesame oil add ish pizazz to a recipe that can be quite bland. Aim for more veggie and meaty bits and less rice for an interesting, delish meal.


  • 400 g cooked white or brown rice, either just cooked or completely cold
  • 4 eggs, beaten
  • 4 tblsp sunflower oil
  • 1 tblsp grated ginger or ginger paste
  • 6 spring onions, chopped, use white and green
  • 250 g button mushrooms, sliced
  • 6 rashers, diced
  • 3 tblsp soy sauce
  • 1/2 cup frozen petis pois
  • few drops toasted sesame oil
  • black pepper
  • optional extras: prawns, cooked chicken, ham, grated carrot, finely sliced cabbage


  • Heat a teaspoon of oil in a wok. Add the beaten eggs and stir rapidly until well cooked, dry and broken up.
  • Remove the egg from the wok and set aside in a clean bowl.
  • Wipe the wok, heat up 3 tablespoons of oil and cook all the vegetables and meat you want to use.
  • Add the cooked rice and soy sauce. Stir very well and break up any lumps. Add the frozen peas and stir well to defrost, they don't need cooking as such.
  • Once the rice is piping hot, stir through the egg and season with black pepper and sesame oil.
  • For food safety, only reheat once.


Recipe from Rozanne Stevens' cookbook, Delish, available in all good book stores.

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