Fridge-raid fried rice

• vegetable oil↗2 tbsp tbsp
• onion↗1 white white

  finely chopped

• carrot↗1 1

  finely chopped

• string beans↗100g g

  sliced

• yellow pepper↗1 red or red or

  finely chopped

• broccoli↗½ medium ½ medium

  cut into small florets

• chicken↗150g cooked g cooked

  (or any other meat), coarsely chopped, optional

• rice↗300g cold cooked g cold cooked
• eggs↗2 2

  beaten

• sesame oil↗1 tbsp tbsp
• oyster sauce↗1 tbsp tbsp
• green onion↗1 1

  finely sliced

• sesame seeds↗1 tsp toasted tsp toasted

Step-by-step instructions

1. 1

   Heat half of the vegetable oil in a wok or skillet over medium‑high heat and stir‑fry the onion, carrot and string beans for 5 minutes. Add the pepper, broccoli and chicken and stir‑fry for another 3 minutes.

2. 2

   Add the rice and stir‑fry for another 4 minutes until the grains separate. Push the rice and vegetables to the side, then add the remaining vegetable oil to the empty part of the pan. Crack in the egg and scramble quickly, then fold it into the vegetable‑chicken mixture.

3. 3

   Add the sesame oil and oyster sauce, toss to coat everything. Garnish with the green onion and toasted sesame seeds.