The fridge was a bit bare today, so I made a quick fried rice. Tasty and easy, although I usually add a little leftover meat or fish of some kind when we have it.
2-inch piece of fresh ginger, minced
1 medium leek, cut into thin rounds
About 2-3 cups leftover cooked white rice
2 eggs
8 cherry tomatoes, halved
1 Tbsp vegetable oil
Start by heating the oil in the wok. Add the ginger and cook for about a minute, until the ginger is fragrant. Add the leek and stir fry until wilted. Add the rice, preferably at least one day old and refrigerated to get the right texture, breaking up the rice and stir frying until the rice is no longer clumped together. Beat the eggs in a bowl with a little cold water, then pour the result over the mixture in the wok. Stir constantly until the egg is fully cooked. Add the cherry tomatoes, season to taste with light soy sauce, Worcestershire sauce and chili sauce.
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