Savoury Saturday- egg fried rice with salmon patties

Waste not, want not! 

I hate waste, so I created this leftover rice recipe. I've put mini salmon patties with it that are sold in the Waitrose BBQ section, I use two per serving because they're small. 

Serves: 1 (increase as required) 

100g Leftover (cooked) unseasoned sushi rice 

2 tsp sesame oil 

1 egg

2 tbsp vegetable oil 

1 tsp soy sauce 

Dash black pepper to taste 

Optional: add bean sprouts, peas & spring onions to make rice go further. 

1. Beat sesame oil and egg in a bowl and set aside. 

2. In a wok heat vegetable oil, then add leftover sushi rice. Cook for 3 minutes until heated and fully covered in oil. Add soy sauce mix and move to the side. 

3. Pour egg mixture into the wok and let it cook for 30 seconds until it starts to set. Then scramble it with chopsticks. 

4. Mix egg and rice together and serve immediately. 

Note: if adding vegetables add to heated oil stirfry for 1 minute and add sushi rice, then continue recipe as normal.