Quick Pesto Fried Rice

Fast fried rice tossed with basil pesto, vegetables and Parmesan.

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Cold rice and a hot pan preserve separate grains while pesto is added near the end to keep its basil flavour fresh.

Ingredients

• 600 g cold cooked rice
• 3 tbsp basil pesto
• 1 small onion, diced
• 1 courgette, diced
• 150 g frozen peas
• 2 eggs, beaten
• 2 tbsp olive oil
• 40 g Parmesan, grated
• 1 tbsp lemon juice
• black pepper

Step-by-step method

1. Break up the cold rice so there are no large clumps before heating the pan.
2. Heat 1 tablespoon oil in a large frying pan or wok and cook onion and courgette over high heat for 3 minutes.
3. Add peas and cook for 1 minute, then push the vegetables to one side of the pan.
4. Add the remaining oil to the empty side, pour in beaten eggs and scramble until just set.
5. Add the rice and stir-fry everything together for 3–4 minutes until the grains are piping hot.
6. Turn the heat to low, fold in pesto, Parmesan and lemon juice and toss just until evenly coated.
7. Season with black pepper and serve immediately.