I wrote about how much I love bus station fried rice last year in December. I’ve been buying it for my breakfast at least once a week since then. This week I decided I would make my own fried rice on the weekend and pack it up in containers ready for my week’s breakfasts (we have a microwave in the office). A good wok’s worth of fried rice produced enough for five containers (these are recycled containers from bus station fried rice – I’ve been bringing them home each day). So here are my containers of fried rice, cooling down and waiting for their lids:

This version has green beans, carrot, baby corn (we were out of tinned corn kernels), champignons, garlic, spring onion, eggs and English ham. It’s been flavoured with soy and oyster sauces and cracked black pepper. It smells so good I’d love to have some right now.