300g cooked rice
1 tbsp sunflower oil
1 clove garlic, crushed
1 red onion, finely chopped or sliced
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp kejup manis (or you can add more soy sauce or oyster sauce)
Any veg/meat leftovers you have in the fridge for example, peppers, spring onions, mushrooms, pancetta cubes, little bits of roast chicken or lamb. Make sure they are all chopped or sliced in equal-ish sizes
1 red chilli, finely sliced (more if you like)
Couple of handfuls so frozen peas
2 large eggs beaten
Heat oil in a large wok or deep frying pan, throw in garlic, pancetta if using and onion and stir fry for about 15 seconds to flavour the oil then throw your other veg and stir fry for 3-4 minutes (keep it all moving around with a spatula or flick the pan). Next add any cooked meat along with soy sauce, kejup manis or equivalent if using, peas and mix well before adding the rice. Stir fry the whole lot for a further 2-3 minutes until nice and hot and sizzling.
Finally stir through the beaten egg and allow it to just start to set on the grains. Then serve it up with some finely chopped spring onion and corriander as granish.