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| Photo: Leftover Chinese egg fried rice recipe |
Takes:10mins to prepare and 20mins to cook
Serves: 4
A classic Chinese rice dish that’s easy to put together for a midweek dinner – especially as the meat is already cooked and simply needs slicing. This recipe is a time-saving leftovers idea from our marinated barbecue beef dish. If you'd like to make it from scratch you'll need 200g (7oz) of beef fillet.
The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Ingredients
150g (5oz) basmati rice
1tbsp vegetable oil
1 yellow pepper, sliced
175g (6oz) mangetout
20g (3/4oz) fresh root ginger, peeled and chopped
200g (7oz) leftover marinated barbecue beef, sliced into thin strips (discard any very blackened bits)
1 pak choi, root cut off and leaves separated
1tbsp soy sauce
2 eggs, beaten
2 spring onions, finely chopped
1tbsp chopped mint
1 lime, half juiced, half cut into wedges
Place the rice in a small pan with 300ml (10fl oz) water and the salt. Bring up to the boil and cook for 10-15 minutes until all the water has been absorbed. Remove from the heat, cover and let sit until needed.
Heat the oil in a wok or large non-stick frying pan over a medium to high heat. Add the pepper and mangetout and stir fry for 2 minutes. Add the ginger and beef and cook for 1 minute. Then add the pak choi and soy sauce and cook for a further minute until the pak choi has wilted. Stir in the rice and flatten the surface. Pour the beaten eggs over the rice and leave for 1 minute.
Add the spring onions, mint and lime juice to the pan and stir to combine. Serve immediately with the lime wedges.
Please note that 200g (7oz) of beef fillet is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
Adopted from Tesco realfood
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