Usually when I cook rice, I frequently cook too much… not quite enough for another meal though
So this time I decided to cook more...on purpose
Enough leftovers to freeze for another day or maybe
THEN
In lurking your freezer, is an almost "instant meal"
You just have to cut up some vege
Saute them
Add some eggs
The Rice
Voila
Dinner
Don't worry too much about quantities particularly for the Vege
But rule of thumb
3 tablespoons rice bran oil
2 cups cooked rice approx
4 eggs
2 Tablespoons Grated ginger
2 tablespoons Soy Sauce
As much Vege as you want chopped fairly small
Sea salt and freshly ground black pepper
Some chives and spring onions for garnish
Add oil to large hot pan
Add chopped vege
Season with S & P
Saute for 3-4 minutes, you want to retain some crunch
Meanwhile add Soy Sauce and Ginger, to eggs in a bowl and whip together
Pour over vege
Mix well and as it start to scramble
Throw rice on top
Mix well and cook for about 5 minutes till piping hot
Throw chives and spring onions over the top
Serve
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