Monday Night Rice

Ingredients

175g leftover cooked pork, shredded

250g leftover cooked rice

1 onion, chopped

Pinch of cayenne pepper

2 garlic cloves, crushed

1 heaped tbsp curry powder

2 tbsp tomato ketchup

1 egg, beaten with 2 tbsp water

Splash of soy sauce

2 tbsp oil

Method

Heat half the oil in a large non-stick frying pan over a medium-high heat. Pour in the beaten egg, swoosh it around the pan and leave it to set for a minute. Flip it over like a pancake and let it cook for a minute more on the other side, then tip it out flat on to a plate. 

Heat the remaining oil in the same pan. Tip in the onion and sizzle for 3-4 minutes until starting to brown, then stir in the garlic, curry powder and ketchup. Add the peas and cook for a minute or two until they start to defrost. Tip in the rice, cooked meat and a glass of water (100ml) and cook over a medium heat for 5-6 minutes, stirring as you go, until everything's piping hot and the rice has taken on the colour of the curry powder.

While your rice is frying, shred the omelette into long strips. Toss the omelette and soy sauce through the rice and cook for a minute more. Scoop the rice on to plates straight from the pan and serve with extra soy sauce for sprinkling over.

Source: Barney Desmazery, BBC Good Food

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