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
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
Cut from the hind leg and easy to carve. Simply roast it but rub salt into the fat first to make the crispiest crackling.
This product is...
A classic roasting joint – juicy and full of flavour, thus the well-deserved winner of a Great Taste Award in 2015.
Sold in 1.2kg and 2.4kg...
Prepared for easy carving, this slow-roasting joint has sweet, juicy meat and it's fantastic for crackling.
Available in two sizes (1.2kg and...