By Michelle

This recipe is really a bit of a template – use whatever vegetables you have in the fridge.  Harder vegetables will go in with the first batch of veg for a little longer cooking time and the more delicate vegetables amongst us will go in with the peas and egg at the end.

This is a great recipe for leftover rice and to get rid of any sad sack looking veg in the fridge the day before the grocery shop day.

Again, this is a very adaptable dish so use what you have: grate it,chop it and chuck it all in.

Could work well in school lunch boxes.

Ingredients

Approximately 5 cups cooked rice
6 tbpsns sesame oil
1 small head broccoli, all chopped up
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1 zucchini, finely chopped
2 cups peas
4 eggs, lightly beaten
2 tbspns soy sauce
1 long red chilli (optional), finely chopped

Method

Heat a frying pan with some of the sesame oil (coat the bottom of the pan), when hot, pour in the egg mixture and let it cook.  When it looks like an omelette take off the heat and slice up into ribbons or just chop it all up – up to you.

Give the pan a wipe out and add back to heat with some sesame oil (not all of it) and add the vegetables (not the peas), onion and garlic.  Toss them about a bit, increase the heat a little and add the rice, more sesame oil and soy sauce.  Cook through for a couple of minutes, keeping the rice mixture on the move and add the egg and the peas.  Cook through for one minute longer or until you think the peas are cooked through – again keeping it all on the move – then remove from the heat and serve.  You can drizzle some more sesame oil over the top if you love it.  This is unreal with some chilli sauce and served as is.

You might like to add some shredded leftover roast chicken or bacon or some other protein to bulk it up a little.