If there is one thing I love, it’s a dinner that can be made in 20 minutes, and that uses up the leftovers in the fridge – and this dish does both.

This is also a one pan dish, other than a couple of bowls for ingredients to sit in once cooked.

Ingredients:
900g boiled rice (if I don’t have any leftover boiled rice in the fridge, microwave rice pouches work really well, and heat up in under 2 minutes) 
1 tsp ginger paste
2 tsp garlic paste
2 tsp gluten free oyster sauce
2 tsp gluten free soy sauce
Handful of chopped spring onion
3 eggs, scrambled
1 cup meat/s of your choice, chopped (I love bacon and chicken breast, but leftover sausages also work really well).

Method:
Fry off ginger and garlic pastes for 2 minutes, before adding the bacon to cook. Once cooked, sit in bowl to the side.
Scramble eggs and sit in bowl to the side.
Add cold boiled rice to the wok and heat through. Once heated and chunks of rice are separated, add the oyster and soy sauces, and stir through so the rice has a light colour.
Heat leftover chopped meats of your choice in the microwave (or fry in a separate pan to warm them).
Add bacon, meats, scrambled eggs and spring onions back in with the rice, stir through to combine.
Season with salt and white pepper.

This dish works really well as a stand alone dish, or as a side with marinated chicken (I love it with a teriyaki or cantonese sauce).