Rice cos we’d run out of noodles, d’oh but actually it worked really well. We had this hot for tea and then I took it to work the following day and had it cold. Both were equally yummy. A good dish to use up the veg lurking in the bottom of your fridge.
For 4-6 portions you need
1 cup rice
1 onion, chopped
4-6 cloves garlic, chopped
1 inch ginger, grated
Assorted veggies – we used diced carrots, shredded savoy cabbage, a head of broccoli
2 red chillies, sliced
2 tbsp light soya sauce
1 tsp each ground cumin, coriander, tumeric, curry powder
100ml veg stock
Soya sauce, chopped fresh coriander and fiery encona chilli sauce to serve
Begin by cooking the rice and then draining and rinsing with cold water.
Meanwhile, scramble the eggs in a wok until lightly done and scrape out onto a plate.
Re-heat the wok and fry the onion, ginger and garlic for a few mins. Add the chilli and whatever vegetables you are going to use. Fry for 1-2 mins then cover with the stock and a lid to allow them to steam to al dente. Add the spices and return the rice and eggs to the wok. Cook through thoroughly and serve garnished with the soya sauce, coriander and enough chilli sauce to make your eyes water.