Throw together a tasty supper in less than thirty minutes with the Sunday roast leftovers
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat half the oil in a large non-stick frying pan over a highish heat. Pour in the beaten egg, swoosh it around the pan and leave it to set for a minute. Flip it over like a pancake and let it cook for a minute more on the otherside, then tip it out flat on to a plate.
- Heat the remaining oil in the same pan. Tip in the onion and sizzle for 3-4 minutes until it's starting to brown, then stir in the garlic, curry powder and ketchup. Add the peas and cook for a minute or two until they start to defrost. Tip in the rice, cooked meat and a glass of water (100ml/31⁄2fl oz) and cook over a medium heat for 5-6 minutes, stirring as you go, until everything's piping hot and the rice has taken on the colour of the curry powder.
- While your rice is frying, shred the omelette into long strips. Toss the omelette and soy sauce through the rice and cook for a moment more. Scoop the rice on to plates straight from the pan and serve with extra soy sauce for sprinkling over.
Nutrition Facts : Calories 349 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 0.84 milligram of sodium
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