Not much left in the fridge now. We finish up the last of the butter at breakfast time on our toast after baking some more fresh bread overnight. That’s ok as we go shopping tomorrow. We just have dinner tonight to deal with.

The stir fry finishes the last of our veg,  I include sliced carrots and finish the frozen peas too. This recipe is a great way to use up vegetables at the end of the week. My top two flavour ingredients in a stir fry are Chinese 5 spice either powder or paste and soy sauce. After that anything else is just a bonus.

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Saturday

Breakfast
Porridge with raisins or toast and lemon curd

Lunch
Cheese Roll or leftover chilli

Dinner
Stir fry and egg rice

Snack
Scone and butter

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RECIPE

Leftovers Stir Fry 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 frozen peas or broccoli defrosted if you have them
I had a bit of chopped coriander in the fridge to scatter on top

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.