Stir fry rice is a cheap and easy way to use up leftover vegetables. We saved a few tinned peas for this one but you can finish off the broccoli too. This weeks meals have been a bit more expensive than I would normally do for my £1 a day challenge, but a lot of the ingredients, like flour and rice, can be used for the following weeks.

…

Breakfast
Toast or Porridge

Lunch
Pasta salad or cut veg and hummus

Dinner
Egg and veg stir fry rice

…

Stir Fry vegetable and Egg Rice

Serves 4

Ingredients

300g long grain rice
1 egg
1 medium carrot
2 teaspoons Chinese 5 spice
2 tablespoons soy sauce
2 tablespoons cooking oil
2 cloves of garlic
1 inch piece of ginger
1 chilli
Few peas or broccoli if you have them
Serve with a little chopped coriander

Method

Cook the rice according to the packet instructions.

Meanwhile slice up the vegetables into thin strips, and chop up the garlic, chilli and ginger finely.

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 ginger and cook for another minute, then add the carrots.

After the carrots have softened in about 5 minutes add the peas and broccoli. 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.

After the rice is cooked, drain and add to the wok with the soy sauce and stir well. Add the egg, and more soy sauce if it needs it.

Serve with a squeeze of lemon if you want.