what you’ll need:

a handful  x  tiny butternut squash cubes
a handful  x  roughly sliced mushrooms
a handful  x  tiny red onion squares
a handful  x  spring onion loops
1  x  chopped birds eye chilli
2  x  large beaten eggs
1 x bowl of leftover rice (kept in the fridge overnight)
a handful  x  tiny chinese sausage/chorizo cubes
a dash  x  soy sauce

you will also need:

1 x frying pan
1 x bowl
1 x spoon

how to:

  1. heat a frying pan over medium heat, add the chinese sausages and fry til the fat has turned into oil, then dish it up and set aside.
  2. add the red onion squares into the same pan, fry til soft then add the chilli, mushrooms and butternut squash, fry for about 5 minutes, then dish it up and set aside.
  3. using the same pan, heat more oil if needed then add the beaten eggs over medium heat, then add the leftover rice when the egg is have set. keep mixing and stiring the rice and half-cooked eggs til dry and golden.
  4. mix in the cooked ingredients to the rice and add a dash of soy sauce, keep stirring til – as my mum would say – ‘ you can see the rice jumping’.
  5. stir in the spring onion rings, dish it in a bowl and start eating!