Numma egg-fried rice

This recipe is designed to help you use up whatever you might have hanging around in the cupboards or the fridge. It’s not meant to look refined, this isn’t dinner party food, it’s the kind of supper you want on a Sunday night. Although Chinese-inspired, it definitely has an Englishness about it too. Ultimately its numma and you should all try it.

  • basmati rice
  • 1 onion/spring onions
  • 2 cloves of garlic
  • ginger
  • vegetables (we used some soya beans, peas, spinach, tomatoes and mange tout but broccoli, pak choi or courgette are also all very good)
  • bacon/ham/chicken/prawns (we actually didn’t have any leftovers so went for a pure veg version but it’s really worth adding and a great way of using leftovers)
  • 1 heaped tsp Chinese 5 spice
  • soy sauce
  • 2 eggs
  • chilli flakes/fresh chilli
  • sriracha

First of all cook your rice according to the packet. Meanwhile whack a finely chopped onion into a wok and fry until it’s soft. Add the garlic and grated ginger and stir for a few more seconds. Throw in all the other vegetables and meat/fish and allow to cook on quite a high heat for a few moments.

Egg fried rice

Sprinkle over the Chinese five spice and continue to cook for another couple of minutes.

Egg fried rice

Add the rice and let it fry a bit on the bottom before chucking in a glug of soy. Then move all the rice mix to one side before cracking in an egg and the scraping it up off the bottom and stirring through. Repeat with the other egg.

Egg fried rice

Top withΒ sriracha if you are that way inclined and dive in with your chopsticks. Numma, easy and cheap as chips.

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