Now that we’re in lockdown, and it’s difficult to get food delivered, we’ve become more careful about making the best use of all our leftovers. In particular, when we have left-over rice (most likely from one of our curries), I’m remaking it into a sort of Singapore fried rice.
Obviously the point here is that this is a way of using leftovers — so interpret the recipe below as liberally as you like, omitting whatever you don’t have to hand and substituting whatever you go.
- Heat a generous splosh of vegetable oil.
- Add a sliced onion.
- Add half a green pepper and half a red pepper, sliced.
- When cooked, move these aside.
- Add more oil as necessary.
- Add a teaspoon of crushed ginger.
- Add a good handful of the leftover rice.
- As it’s frying break an egg into the centre, briefly stir it, and let it fry slightly into an irregular little omelet.
- Mix the egg into the rice, and add in some of the pre-cooked onion and peppers.
- Sprinkle a teaspoon of curry power over the rice and mix it in.
- Add any leftover pre-cooked meat you have, such as bits of your Sunday roast chicken.
- Add a sprinkle of soy sauce and mix in.
- Turn out onto a plate.
- Sprinkle a tablespoonful of chopped spring onions over the meal.
- Go back to step 6 and repeat until you have made a plateful for each person you’re cooking for.