Egg fried rice

• Basmati rice300g
• Free range eggs4
• Frozen mixed vegetables400g
• Soy sauce3 tbsp (45ml)
• Spring onions1 bunch
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £2.60 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack, then spread on a plate to cool. Rice cooked the day before works even better: keep it in the fridge and use within 24 hours.

2. 2

   Heat 2 tbsp oil in a wok or large pan. Stir-fry 400g frozen mixed veg for 4 minutes.

3. 3

   Push the veg to one side, add 4 beaten eggs and scramble until just set.

4. 4

   Add the rice and 3 tbsp soy sauce and stir-fry for 4-5 minutes until piping hot. Serve topped with sliced spring onions.