Destiny - - Food -

Lin says this re­minds her of pri­mary school, after she and her fam­ily first ar­rived in SA, and month-ends while she was study­ing and in her early work­ing life. It’s sim­ple and cheap to make. As in the first recipe, it’s best to use left­over re­frig­er­ated rice, which holds its shape bet­ter.

Prepa­ra­tion time: 15 mins Serves: 4 YOU WILL NEED:

45ml (3T) cook­ing oil

1 spring onion

750ml (3 cups) cooked, cooled rice 60ml (4T) tomato sauce 3 eggs, beaten



• Heat a wok or fry­ing pan, add the oil and re­duce the heat to medium.

• Add the spring onion and stir.

• Add the rice, then the tomato sauce and stir.

• Gen­tly push the mix­ture to one side of the pan, add the egg and stir to break it up while it cooks.

• Once the egg is cooked, mix it into the rice and sea­son to taste.

• Serve hot or cold.

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