9 2008-07-24T00:00:42+01:00 42 Serves 2-4 * 2 beaten [[eggs]] * 2 teaspoons [[seasame oil]] * 2 teaspoons [[salt]] * 2 tablespoons groundnut (peanut) oil * [[225g]] onions, coarsely chopped * 1/2 teaspoon [[black peppercorns|feshly ground black pepper]] * Leftover cold, cooked (if frozen, thaw) [[rice]] * [[175g]] cucumber, peeled, seeded and diced * [[100g]] fresh or frozen sweet corn kernels * 1 teaspoon chilli oil # Combine the eggs with the sesame oil and 1 teaspoon of salt. # Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the onions, remaining salt, and pepper. Stir-fry for 2 minutes. Then add the beaten egg mixture and stir-fry for 1 minute. Add the rice and continue to stir-fry for 3 minutes. # Finally, add the cucumber, corn and chilli oil and continue to stir-fry for 5 minutes. # Turn onto a platter and serve hot, or cold as a rice salad. The Chinese hate to waste anything. To throw away food is unconscionable. This is a lesson my mother taught me very well and to this day, I cannot bring myself simply to discard leftover food. Fortunately, the wok is most useful when it comes to making the best of leftovers. The trick is to create tasty, nutritious meals by means of the wok stir-fry technique. Here is a recipe of what I found in my fridge the other day: bits of leftover cucumber and corn that I blended with spicy enhancements. Left over cold rice helped pull the dish together. You will enjoy this tasty treat and feel virtuous as well. If I have left over rice, I freeze it rather than toss it away. Remember that your cooked rice should be very cold before you put it into the wok. false true false false false false false false true 3.06461538461538461538461538461538 7800 23904.0 2 Eat twice with leftover rice true approved KenHom@lovefoodhatewaste.com c773cfa1e8d62d49 9 false Ken Hom