Take whatever you have leftover – scraps of vegetables from the fridge, a few strips of steak from the barbecue, a bit of roast chicken perhaps – add cooked, cooled rice and an egg or two and voila, you’ve got one of the tastiest meals ever.
This example here used up a bit of barbecued sirloin steak, cut into small pieces, and some barbecued chicken drums, from which I stripped and shredded the flesh. The first thing to go into hot peanut oil in the wok were two eggs, followed by the rice – cold from the fridge. Following a Thai route, it’s seasoned with fish sauce, oyster sauce, a little soy sauce and lots of white pepper. With lime juice squeezed over at the end. Topped with coriander and shiso leaves, with a few slices of cucumber on the side.
The above is just one idea. Often, I make a version with Korean flavours: kimchi, soy, garlic, ginger and sesame oil. Or Chinese with spring onion, soy and perhaps some of my favourite black bean and dried red chilli paste.
Really, the options are limitless, and the satisfaction boundless. I love you, leftover fried rice.