Monday, 8 August 2011

Eggy Rice

When we are in a hurry and the fridge is bare, we find ourselves inventing dishes.  Tonight I went for this,a variation on Egg Fried Rice (another quick favourite of mine). 

You will need:

olive oil
leftover rice (any sort)
1-2 eggs per person, beaten
salt and pepper

optional:  chopped onion, and/or other veg

1.  Fry a bit of olive oil in a pan and add the rice to warm up, stirring frequently.  Fry the veg if using.
2.  Add beaten egg.  Stir as you would scrambled eggs for two minutes, then flatten in the pan.  Turn or flip the mixture over and cook until the egg is thoroughly cooked.
3.  Season with salt and pepper.  Serve with vegetables if desired.

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