This time, I had some lovely frozen cod that needed eating up. In it went, into essentially an egg fried rice. The meaty chunks of cod work really well in this dish as they don’t break too much under the intense stir frying and heat. For best results cook the fish most of the way done before adding as a final ingredient to the egg fried rice.
Note: the vegetables in this dish come from some leftover Asian salad I had in the fridge also – see I wasn’t lying – if it’s in the fridge, it can go in the fried rice!