Veggie fried rice

• 3 cups cooked rice, cold, from the day before
• 2 tbsp sunflower oil
• 1 carrot
• 1 cup frozen peas
• 1 cup sweetcorn
• 3 spring onions
• 1 clove garlic
• 2 tbsp tamari, gluten-free soy sauce check the label

1. 1

   Break up any lumps in the cold rice with clean fingers.

   Squish the rice so there are no lumps.

2. 2

   With a grown-up: sharp knife

   Dice the carrot small, slice the spring onions and chop the garlic.

3. 3

   With a grown-up: hot pan

   Heat the oil in a big frying pan or wok over high heat. Fry the carrot for 3 minutes.

   Timer 3 min
4. 4

   With a grown-up: hot pan

   Add the garlic, peas and sweetcorn and stir for 2 minutes.

   Timer 2 min
5. 5

   With a grown-up: hot pan

   Add the rice and spread it out. Leave it 1 minute to crisp, then stir. Do this 3 or 4 times.

6. 6

   With a grown-up: hot pan

   Pour in the tamari, add the spring onions, stir once more and serve.

Tips

Fresh warm rice turns mushy. Cook it the day before and keep it in the fridge. Regular soy sauce contains wheat.