Chatting to my friend this evening ended up in a
conversation about our favourite Chinese food, mine is egg fried rice -
let me be honest I pretty much like everything on the Chinese menu
but I’m partial to fried rice and decided that I wanted to makes some, so I
would.
I had some pulled pork in the
fridge already so obviously making pork fried rice was the natural
choice. I have to say it couldn’t have been easier plus it had the added
benefit of being super quick.
I had
slimming class this evening so I cooked the rice before I went which allowed for
it to cool while I was out so it was just a case if heating things up which was
perfect.
 |
| Syn free pork fried rice |
I’d read somewhere that when you do the egg it’s better to
work it in a side by side movement, but I have no idea, I did it anyway and it
tasted good to me.
Clearly, this could be chicken or prawn fried rice or for
our vegetarian friends mushroom would be a really tasty option especially if
you have oyster or Portobello mushrooms to hand.
Anyway, the recipe I used is
here, you don’t have to add red
chilli – I like spicy food so I did but feel free to leave it out if you
prefer.
Enjoy!
Kathy xx
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