Fried rice is a huge favourite across the world and can you can be as creative as you want to be with ingredients. This quick recipe serves two and uses just a few ingredients. I normally use sesame oil as it has a lovely flavour, but you can also use olive or any good quality vegetable oil.
Using left-over rice can be done safely and easily as long as it has been left to cool (ideally for no more than an hour) and refrigerated if being used the next day. When reheating in a dish such as this, make sure the rice has become hot and steaming prior to serving.
3 CUPS COOKED SHORT OR LONG GRAIN BROWN RICE
1 ONION FINELY SLICED
1 CARROT CUT FINELY ‘JULIENNE’ INTO MATCHSTICK SIZED PIECES
½ LEEK CUT INTO FINE SLICES
SHOYU OR TAMARI SOY SAUCE
SESAME OR OTHER GOOD QUALITY VEGETABLE OIL
Put 1-2 tsp oil in a frying pan, add the sliced onion with a small pinch of sea salt and fry for a few minutes until the onion starts becoming translucent.
Add the sliced carrot and leek and fry a few more minutes until the vegetables are softening.
Add another 2 tsp oil and then the cooked rice, and cook for at least 5 minutes. Turn all the rice and vegetables over often so all the rice becomes coated in oil.
Sprinkle with shoyu or tamari soy sauce, and balsamic vinegar to your taste, and serve.
Tip: if you want to make this into a complete meal, cut a block of tofu up into small chunks and fry separately, adding a little shoyu or tamari at the end to give flavour, and then mix through the finished fried rice.
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