I used 1/3 of the leftover rice for dinner tonight, with some tinned peas, carrots and an egg. Not my best ever stir fry dish but with the chinese 5 spice and the soy sauce it was still tasty.

I also had some old bananas looking a bit over ripe in the fruit bowl, so I made a banana bread loaf as I can’t bare wasting food. I did treat myself to a slice of it, just to make sure it tasted ok, honest!

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Breakfast
Toast and Jam

Lunch
Tomato & Mozzarella toasted sandwich

Dinner
Stirfry Rice

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Leftovers Stir Fry and Egg Rice

Ingredients

Half of the cooked leftover rice
1 egg
Some of the tinned carrot chopped
1 teaspoons Chinese 5 spice
1 tablespoons soy sauce
1 tablespoons cooking oil
1 cloves of garlic
Pinch of chilli flakes
Few of the tinned peas

Method

Heat the oil in a wok or high sided frying pan, and add the 5 spice. Cook for a minute and add the garlic, chilli and cook for a few more minutes, then add the carrots and peas.

If you have a microwave cook the egg with a little salt and pepper in a mug for about 30 seconds until cooked and mix to break it up. If not, make a well in the pan and scramble straight into the dish.

Add the rice to the wok with the soy sauce and stir well. Add the egg, and more soy sauce if it needs it.