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I must admit—I’m one of those people who can never judge the right amount of rice or pasta to cook. I always end up making enough to feed an entire village! So, after my last cooking session, I was left with a big bowl of rice. I hate wasting food, so I decided to transform the leftovers into a delicious dinner.
My version is mild because of my child, but feel free to spice it up as much as you like. You can also add different vegetables—bell peppers or zucchini work well. The only important thing is not to let the vegetables overpower the dish.
Ingredients:
approx. 300 g cooked rice (preferably from the day before)
150–200 g small shrimp (cooked, frozen, or in brine)
a handful of frozen peas
1 carrot, cut into matchsticks or small cubes
1 onion, sliced into thin strips
a large bunch of spring onions, sliced
2 eggs, beaten
2 cloves garlic, pressed
2 cm piece of ginger, grated (optional)
2–3 tablespoons soy sauce, to taste
oil for frying
Preparation:
Heat a little oil in a pan and make a simple omelette with the beaten eggs. Break it into small pieces with a spatula and set aside.
If needed, add a bit more oil to the pan. Add the garlic and heat for a few seconds, then add the ginger, onion, and carrot. Sauté until the onion softens slightly.
Add the shrimp, frozen peas, and spring onions. Cook until almost all the liquid has evaporated.
Add the rice, the omelette pieces, and soy sauce. Taste and add more soy sauce if needed.
Enjoy your meal! Bon appétit! 🍤🍚
