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Ken Hom

Fried Rice (serves 2-4)

Chinese people hate to waste anything. To throw away food is unconscionable.  This is a lesson my mother taught me very well and to this day, even in affluent, and, I must say, I cannot bring myself simply to discard leftover food. Fortunately, the wok is most useful when it comes to making the best of leftovers. The trick is to create tasty, nutritious meals by means of the wok stir-fry technique. Here is a recipe of what I found in my fridge the other day: bits of leftover cucumber and corn and blend them with spicy enhancements. Left over cold rice helped pull the dish together.  You will enjoy a tasty treat and feel virtuous as well. If I have left over rice, I freeze it rather than toss it away. Remember that your cooked rice should be very cold before you put it into the wok.

INGREDIENTS

Left over, cold cooked rice, if frozen, thaw

2 eggs, beaten

2 teaspoons sesame oil

½ teaspoon salt

2 tablespoons groundnut (peanut) oil

225 g (8 oz) onions, coarsely chopped

2 teaspoons salt

½ teaspoon freshly ground black pepper

175 g (6 oz) cucumber, peeled, seeded and diced

100 g (4 oz) fresh or frozen corn kernals

1 teaspoon chilli oil

METHOD

1. Cook the rice at least 2 hours or the night before.  Allow it to cool thoroughly and put in the refrigerator.

2. Combine the eggs with the sesame oil and salt.

3. Heat a wok or large frying-pan over high heat until it is hot.  Add the oil, and when it is very hot and slightly smoking, add the onions, salt and pepper.  Stir-fry for 2 minutes.  Then add the beaten eggs and stir-fry for 1 minute.  Add the rice and continue to stir-fry for 3 minutes.

4. Finally, add the cucumber, corn and chilli oil and continue to stir-fry for 5 minutes.

5. Turn onto a platter and serve hot or cold as a rice salad.


Hugh Fearnley-Whittingstall - 'Glutney' (chutney)