1 large onion
6 large mushrooms
4 slices of virginian ham
1 large clove of garlic
2 cups of Sungold long grain rice
2 cups of water
1 tspn of stock powder
1/2 cup of frozen peas
1 tblspn of soy sauce (plus extra as required)
any other green vegies you like to throw in
In the morning before you go to work place rice and boiling water in a plastic container. Add one teaspoon of stock powder, put the lid on and place in the fridge. When you return home the rice will be ready for frying. This saves the 15 minutes it would normally take to cook the rice in the evening.
Chop onion, ham, mushrooms, garlic (optional) and any other vegies you like finely. Stir fry all these ingredients in a small amount of margarine
for a few minutes. Do not overcook vegies if you like them a bit crisp.
Add 1 tablespoon of soy sauce and stir well until soy sauce evaporates. Make room in the frying pan for an egg and fry the egg. When the egg is cooked chop it up with your spatula and mix it in with the other ingredients.
Add rice to the frying pan with more margarine if required and continue stirring. Add some more soy sauce according to taste. Add half a cup of frozen peas (tinned peas are too mushy). Continue stirring until the rice and peas have been suitably heated.
This dish can be served right away or served cold. It also responds well to being reheated at another time, so I often make enough for a few days and then microwave the required amount when needed. You can use virtually any vegies you prefer. I often include cold roast meat as well as ham if I have any around from a previous roast. I do not use any other types of rice because they tend to become stodgy when frying but the Sungold has always worked well. Small prawns can also be included in the ingredients
Contributor: Johan Neser