Fried rice is a great way to use up leftover rice, adding any kind of leftover vegetable and meat/fish/seafood.
- 90gr Napa cabbage
- 1 onion
- 1 tsp sunflower oil
- 2 tsp grated ginger
- 2 tsp sambal
- 2 tsp soy sauce
- 1 tbs sunflower oil
- 140gr cooked rice
- 175gr white fish fillet
- 1 egg
- 2 spring onions, in rings
- 1/2 lime, juice of
Serves 1 as part of the Budget Challenge
Cut the Napa cabbage and onion into chunks.
Heat the oil in a wok and bake the Napa cabbage and onion for 3 minutes or until soft and browning.
Combine the ginger, sambal, soy sauce and oil and add this to the vegetables. Bake for a minute, then add the rice and heat on a high flame.
Cut the fish into chunks. Add this to the rice, toss to distribute, then crack the egg over the fried rice. Let the egg set somewhat before stirring. Bake for 2.5 minutes.
Add the spring onions and bake 30 seconds. Sprinkle lemon juice over the dish and serve piping hot.