EASY FRIED RICE

2 tbsp (30ml) vegetable oil

1 onion, cut into thin wedges

1 red pepper, deseeded, thinly sliced

2 cloves garlic, crushed

3 cups (750ml) cold cooked rice

½ cup (125ml) frozen peas

3 tbsp (45ml) soy sauce

2 tbsp (30ml) sweet chilli sauce

2 eggs, beaten

4 spring onions, thinly sliced

Heat the oil in a wok or frying pan over medium-high heat. Add the onion and fry for 5 minutes. Add the peppers and garlic and fry for a further 2 minutes.

Add the cooked rice, peas, soy and sweet chilli sauces to the wok or pan and mix to combine.

Add the egg and fry for 2-3 minutes or until the egg is well combined with the rice.

Stir through the spring onions before serving.

hint! Certain foods are prone to growing food-poisoning bacteria once cooked, rice included. Rice has spores of bacteria that remain dormant until the rice comes into contact with both heat and water. After cooking and once the rice has cooled, the bacteria develops toxins. The bacteria is killed when the rice is reheated, but the toxins remain in the cooked rice.

After a meal be sure to store the rice you don’t eat in a tightly sealed container once cooled, and keep it in the fridge. The rice can be stored forup to 2 days.

If cooked rice has been left to stand out of the fridge at room temperaturefor longer than 4 hours, it’s best to discard it as this is enough time for foodpoisoning bacteria to have developed.

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