A versatile dish, great as a side to Asian dishes, and as great as a main by itself. 

Serves 4 (sides) 

• 1 1/2 cups rice, cooked
• 2 carrots, sliced thinly 
• 1 red pepper, chopped 
• 1 onion, chopped 
• 1 clove garlic, chopped 
• 2 tbsp soy sauce 
• 1 tbsp oyster sauce 
• 1 egg 
• 1/2 cup peas
• 1 tsp cayenne pepper 
• salt 
• pepper 
• 1 tsp garlic powder 
• 1 tsp paprika 

Directions:
Heat some olive oil in a large pan or wok. Fry the garlic and onion until golden, then add the carrots and red pepper and cook for 7-8 minutes, until the carrot has softened. Add the peas, together with the soy and oyster sauce, and cook for about 4 minutes. Add the rice and leave to heat through. Remove the rice mixture from the pan and set aside. Scramble the egg in the pan, then put back the rice mixture. Mix well and serve.