On our short vacation a few weekends ago, we decided that we would drive to our destination and looking at the map, we were better off eating lunch in the car then making a stop at the nearest town (which wasn’t very near!). So this is what I prepared in the morning before we left because it takes only 10 minutes and it tastes good even when cold and eaten on its own. I can serve this rice with simple sides such as fried chicken or steamed vegetables. This is an easy recipe if you want to jazz up your white rice or if you’re trying to figure what you can do to yesterday’s rice.

 Ingredients:

2 bowls cooked rice (day old rice preferred)
2 - 3 sausage sticks - sliced diagonally (optional)
1 garlic - smashed
1/2 onion - chopped coarsely
1 - 2 chili - chopped fine (optional)
2 eggs - lightly beaten with a pinch of salt
2 tablespoons unsalted butter
salt to taste

Method:

1. In a wok/deep saucepan place 1 tbsp of butter until it melts. It should not turn brown or burn.
2. Add the lightly beaten egg. Fry on medium heat for a few minutes stirring constantly until it starts to look like scrambled eggs.
3. Add the sausages and fry for 2 minutes.
4. Add the rice, garlic and salt to taste. Stir to mix and fry for 5 minutes on low fire. Cover and cook for 2 minutes.
5. Open the lid, stir to fluff the rice. Add the onions and chilies. Cook for another 2 - 5 minutes on medium heat stirring occasionally.
6. When the onions have turned translucent or soft, add 1 more tbsp of butter and mix into the rice until it melts completely.
7. Turn off the fire. Garnish with chopped spring onions.
8. Serve hot or cold by itself or with side dishes.

Tips:
How to get fluffy grainy rice which will not clump together when fried

• Avoid using newly cooked rice. 
• Cook rice the night before.
• Refrigerate cooled cooked rice for a few hours to dry it out (I’ve not tried this method so I’m not sure if it works as well as the above options).
• Avoid covering the fried rice while it’s hot. The steam that condenses on the lid will drip into the rice making it soggy.

Preparing this to go:
If you’re intending to pack this for lunch or eating it a few hours later keep the following in mind -

• Ensure that the container is dry.
• If not using a thermos, make sure the rice is cooled before packing it.