SUPER-SAVER suppers

200g basmati rice or 400g leftover cooked rice
1-2 red chillies, deseeded and grated or very finely chopped
3 garlic cloves, crushed
1 tbsp sunflower oil
2 large carrots, chopped
200g Chinese cabbage, finely sliced
2 eggs, lightly beaten
3 spring onions, sliced
200g frozen peas
1 tbsp soy sauce

1 If cooking the rice from scratch, cook following pack instructions, then drain. Mix the chillies and garlic in a pestle and mortar, if you have one, with a pinch of salt to make a paste.

2 Heat the oil in a wok or large frying pan over a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and garlic & chilli paste and cook for 1 min more. Tip in the cooked rice and stir-fry for 1 min until piping hot.

Push the rice mixture to the side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy