Left over rice? Great news: it can be turned into a surprising dish, much tastier than the original

Ingredients:

• 3 tbsp oil (sesame)
• 2 eggs
• 1 clove garlic
• 1 shallot (or onion)
• 1 carrot
• 1 leek
• 1 sweet red bell pepper
• 3.5 oz chicken
• 15 peeled prawns
• 2 teaspoons Cayenne pepper
• 7 oz rice (already cooked)
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• salt
• pepper
• 1 tbsp fried onions

Preparation:

1. Wash and cut the leek, carrot, bell pepper and shallot (onion) into very small squares. Also cut the chicken into pieces. Beat the eggs into an omelette.
2. Heat a little olive oil in the wok (or frying pan) and cook the beaten eggs. Set aside.
3. In the same pan, add a little more oil and sauté the shallot (onion) for 5 to 10 minutes on a low/medium heat.
4. Add the leeks, carrots and sweet peppers. Let these vegetables cook and stir frequently.
5. Add the chicken and prawns. Leave until everything is well cooked.
6. Time to season: Add the tomato paste, cayenne pepper, salt, pepper and soy sauce. Mix well.
7. Then add the scrambled eggs and the cooked rice. Mix and you're done.
8. When serving, sprinkle with fried onion and chopped coriander. If you prefer, make an egg and put it on top.

Tips:

• Use seasonal vegetables, so you'll have several different dishes throughout the year.
• Do you need to freeze it? On one condition: all the ingredients are fresh. If you've used frozen ones, it's best to eat them the same day.
• If you don't have prawns or chicken, make a vegetarian dish instead. You can use tofu or beans like edamame!