Serves 1 as a main or 2 as a side. A great use for leftover egg fried rice.
Garlic Jam with Chilli or Fresh Chilli Jam will work best for this texture-wise, but any of our chilli jams will work.
Add a dash of sriracha or chilli oil for some heat.
Ingredients:
240g leftover egg fried rice
2 splashes of soy sauce
thin sliced cucumber (optional)
2tsp chilli jam
Drizzle of mirin or Shaoxing
1tbsp Sesame Oil
1/4 tin bamboo shoots (optional)
1/3 tin water chestnuts (optional)
2 rings tinned pineapple, cut into bitesize pieces
Pineapple juice from the tin
2tbsp Extra Virgin Rapeseed Oil
Method:
1) Mix the liquids (except the rapeseed oil) and jam in a bowl.
2) Add the bamboo shoots, water chestnuts and pineapple to the bowl and stir to coat them.
3) Heat the rapeseed oil in a wok to a medium-high heat. Or a high heat if you’re an expert stir fryer.
4) Add everything, including the rice, to the wok. Cook until the rice is piping hot, stirring constantly.
Recipe by Sally