Meatball fried rice with pesto (Italian fried rice)

Use day-old steamed white rice, dried out from a night in the fridge.

Cut carrots and celery into small pieces.

Quarter the leftover meatballs.

Chop plenty of garlic and medium-dice a large onion.

For the pesto, crush pine nuts and garlic with salt to a paste, add basil leaves, then slowly stream in oil until it comes together.

Get the pan hot and fry the meatballs, spread out, until crisp; fish them out, leaving the tomato-and-meat flavoured oil.

Add the onions to that oil and cook hard, adding more oil around the edge.

Add anchovy oil, let it heat, then add the rice and toss until hot and fluffy.

Add the tomatoes and the meatballs back; cook until done.

Kill the heat, add the pesto on top so it does not touch the hot pan, add a little balsamic vinegar and toss fast.

Finish with chopped parsley and basil off the heat, saving some for garnish.

Taste; add the juice of about a whole lemon for acid.

Plate; garnish with more herbs and a drizzle of balsamic, and set an egg yolk on top.