Ingredients

• 500g/1lb 2oz cooked rice (preferably one-day old) or 200g/7oz rice
• 2 tbsp oil
• 4 eggs
• beaten
• 3 tbsp light soy sauce
• ½ - 1 tsp chilli flakes
• to taste
• 1 medium courgette (approximately 200g/7oz)
• cut into cubes
• 150g/5½oz frozen peas
• 1 bunch coriander
• leaves and stalks separated
• leaves roughly chopped
• stalks finely chopped
• 1 lime
• juice of half
• half cut into wedges
• salt and black pepper

Directions

• If you are not using precooked rice
• cook the rice in a saucepan of boiling water according to the packet instructions. Once cooked
• drain and then refresh in cold running water to speed up the cooling process and stop it sticking together. Leave in the fridge overnight or spread onto a tray and leave to cool and dry.
• Once the rice is ready
• heat a tablespoon of the oil in a large frying pan or wok. Once hot
• add the egg
• a dash of soy sauce and the chilli flakes. Fry the egg
• stirring constantly and breaking it up into small pieces with a wooden spoon as it cooks.
• Once the egg is cooked through
• golden-brown and broken into small pieces
• add the courgettes and cook for 3-4 minutes or until the courgettes are tender and just turning golden.
• Add the frozen peas
• cold rice
• the remaining oil and the chopped coriander stalks along with two tablespoons of soy sauce. Stir fry over a high heat
• mixing constantly with a wooden spoon until the rice is hot and everything is mixed together. Taste and add more soy sauce if needed
• plus a little salt and black pepper if necessary.
• Turn off the heat
• squeeze in the juice of half the lime and stir in three-quarters of the coriander leaves.
• Transfer to serving plates and garnish with the remaining coriander leaves and the wedges of lime. Serve immediately.