Perfect for leftover rice: quick, full of protein, and customizable.

Ingredients (1 serving):

1 cup cooked rice (best if refrigerated overnight)
1 egg
½ onion, finely chopped
1 carrot (or a handful of frozen mixed veggies)
1 tbsp soy sauce (or salt + a squeeze of lemon)
1 tbsp vegetable or olive oil

Instructions:

Heat oil in a large pan or wok.
Add the chopped onion and carrot, and sauté for 3–4 minutes until soft.
Push the veggies to one side and crack the egg into the pan.
Scramble it quickly, then mix with the veggies.
Add rice and soy sauce, and stir-fry everything together for 4–5 minutes.
Taste and adjust salt or soy sauce.
Serve immediately with parsley or Parmesan.

Cost: €1.20

Time: 15–20 minutes

Tip: Add canned corn, peas, or any leftover vegetables. Use brown rice or quinoa for extra fiber.

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