Ingredients:

• Eggs
• Microwave rice sachet
• Garlic, finely chopped
• Mushrooms, finely chopped
• Frozen broccoli
• Stir fry vegetables
• Sesame oil
• Light soy sauce

Method:

1. Place some sesame oil, light soy sauce, garlic, mushrooms and vegetables into a frying pan
2. When these are all cooked add in the rice sachet (not microwaved) and mix well before allowing to cook for 2-3 minutes
3. Make a well in the mixture and crack in the eggs before stirring well and allowing to cook on a medium to high heat for a further 3-4 minutes
4. When everything is well coated and cooked, serve and enjoy

Eating And Storage Tips

You can get away with storing this in an airtight container in the fridge for a day, perhaps two, but given it involving rice and eggs I wouldn’t suggest going over that and even then I’m reluctant to suggest it too strongly. And not so much because of the reheating rice ick but because this rice has already been cooked and reheated when coming out of that microwave friendly bag and it’s that idea of reheating it again on blast for a couple of minutes that gives that ick.

Of course the wonderful thing about this recipe is you can pop in whatever vegetables you have in the cupboard, fridge and freezer. I used it as a chance to use up some leftover stirfry vegetable mix that was in the freezer, some mushrooms that were close to being on the way out and some frozen broccoli but next time I could do this completely differently. This makes for a quick midweek meal but also a good way to use up all those odd ends you have left near the end of your grocery shopping cycle.