Left-Overs Fried Rice

Spread the rice over a shallow tray and refrigerate, uncovered, for several hours or overnight. (This will keep the rice grains separate, preventing stickiness.)

Heat a teaspoon of the oil in a large heated wok or frying pan, add the eggs and swirl the wok so the eggs form a thin omelette; cook until set. Transfer the omelette to a board, cut into strips.

Heat the remaining oil in the wok, add the peas and corn to the wok and stir-fry until hot. Add the leftovers and stir-fry until hot. Add the rice, onions, soy sauce and parsley; stir-fry until hot.

Serve the fried rice topped with the omelette and chilli sauce.

Not suitable to freeze.

Not suitable to microwave.

COOK'S NOTE: When storing left-overs, it is important that they are placed in the refrigerator immediately, while still hot. They should only be kept refrigerated for two days and must be reheated until piping hot.