Whenever I cook rice I always make extra so there’s an excuse to make fried rice the next day.
It’s a cheap and simple staple of westernized Chinese restaurants but I love the stuff.
Leftover pork, red sweet peppers, celery, onions, peas, carrots and egg with basmati rice that had been cooked in chicken stock, topped with sliced green onions. Goes well with the ale.
The ale in question..