'Whatever’s in the fridge' fried rice
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We love an easy dinner, members. Plus, this one is all kinds of budget-friendly. The absolute best thing about this recipe though is that every ingredient can technically be swapped for a replacement (so no last-minute rushing to the shops)!
Ingredients
2 1/2 cups long-grain white rice (can substitute for any rice, just amend cooking times)
1 tbsp peanut oil (any oil you have on hand is okay)
1 brown onion, diced
2 garlic cloves, crushed or minced
4 cups vegetables, chopped (anything you have on hand; a frozen pre-cut stir fry mix works too)
2 cups leftover chicken, cooked and sliced (swap for any meat you have on hand or leave it meat-free)
2 eggs
2 tbsp soy sauce
1 tbsp brown sugar
Rice
Cook rice following packet directions.
Drain.
Set aside.
Fried rice
Heat a wok or large pan over medium-high heat.
Add oil.
Swirl to coat.
Add onion. Stir-fry for 3 to 4 minutes or until starting to brown.
Add garlic. Stir-fry for 1 minute.
Add vegetables. Stir-fry for 4 minutes or until tender (longer if cooking from frozen).
Clear some space and add the eggs, cook to omelette consistency.
Add meat (should be precooked) and rice. Cook for 3 to 4 minutes or until heated through, stir everything together.
Add combined soy and sugar. Stir-fry for 1 minute.
Serve and enjoy!
What do you think? Is this a meal you’ve made before? We’re sure a few of you keep this in your meal rotation as it’s great for avoiding food waste. Would you make any changes? Let us know in the comments.