Ingredients

Method

• 2 cups day-old cooked rice
• 2 extra-large free-range eggs, separated
• 3 T sunflower oil
• 1⁄2 onion, finely chopped
• 1 x 1 cm piece ginger, peeled and finely chopped
• 3 garlic cloves, finely chopped
• 2 spring onions, whites and greens separated and thinly sliced
• a handful leftover roast duck or chicken, chopped into bite-sized pieces
• any leftover vegetables such peas, carrots, etc.
• 1 t salt
• 2 t sugar
• a few drops sesame oil

Method

Ingredients

1. Mix the rice with the egg yolks. Using your hands, make sure you break up the rice and coat each grain with egg yolk.
Set aside and rinse your hands.

2. Heat the sunflower oil in your largest non-stick pan over a medium-high heat. Sauté the onion and ginger for about 1 minute, or until the onions are translucent.

3. Add the garlic and white parts of the spring onion. Stir quickly. Take care not to burn the garlic.

4. Add the yolk-coated rice. Gently stir and press the rice until the egg is cooked and the rice grains have separated, about 4 minutes. Add the duck or chicken, vegetables, salt and sugar.

5. Quickly beat the egg whites. Push the rice asidn in the pan and add the egg whites to the pan. Cook the egg whites without mixing them into the rice until the egg whites are completely cooked and broken up. Mix the cooked egg white with the rice in the pan. Toss and stir-fry for a minute, then take off the heat.

6. Stir in a few drops of sesame oil and serve immediately with the green parts of the spring onion to garnish.

Cook’s notes: Make sure that the rice is as dry as possible. Use long-grain rice if you are a beginner and shortgrain rice if you are confident making fried rice. Make a vegetarian version using tofu. Serve with a slaw on the side for a fresh, easy dinner.

Find more leftover recipes here. 

Photograph: Myburgh Du Plessis
Production: Bianca Strydom