My husband was recording in the house over the weekend and we had about a million people over. I made a ricky load of chilli and rice to keep the troops going – the chilli was scoffed but I had loads of leftover rice. What to do with it?
Well, you can do a number of things – stuffed peppers or a variety of vegetables for that matter, cabbage rolls, sushi, rice cakes, rice pudding or even stuffed grape leaves. I decided to make a really quick and easy fried rice with bacon and mushrooms. Here’s the recipe.
Do you have any ideas for leftover rice?
Fried rice with bacon and mushrooms
- 2 tsp oil
- 1 egg, beaten
- 2 rashers, chopped
- 175g mushrooms , sliced
- 200g frozen peas
- 1 garlic clove, crushed
- Small knob of fresh root ginger, grated
- 2 tsp dark soy sauce , plus extra to serve
- 1 tsp sugar
- 250g cooked rice
- Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 minute, swirling every now and again, then tip it out and finely slice. Add bacon and mushrooms to pan, then fry until golden, about 3 minutes. Add peas, garlic and ginger, then cook for 1 minute.
- Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.