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  • Fridge Clear-Out Egg Fried Rice

Fridge Clear-Out Egg Fried Rice

Fridge Clear-Out Egg Fried Rice

By OcadoLifePublished on 13 October 2022There are two great ways to reduce food waste. One is to plan your meals (that way you buy exactly what you need) and the other is using leftovers creatively (so they don’t get thrown away). This delicious meal is called Fridge Clear-out Egg Fried Rice for good reason – you can use up lots of random veggies from your salad drawer. But the meal is also delicious. Although the recipe uses carrots, broccoli, green beans, peppers, spring onions, mushrooms, you can use whichever vegetables you have to hand. To get your rice properly crispy we’d suggest using leftover rice (i.e. cold and hard) or cooking your rice a little earlier, so it cools down and dries out a little. As it’s got carbs, protein and veggies, the great thing about this dish is that you don’t need to serve it with any other sides.
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Time and servings

35 minsTotal time
4Servings
35 minsCooking time

Ingredients

  • 250 g of wholegrain basmati rice
  • 1 kg of mixed vegetables (use any raw veg you have to hand, such as carrots, broccoli, green beans, peppers, spring onions, mushrooms and cabbage, in any combination you like)
  • 2 tbsp of vegetable oil
  • 4 garlic cloves, finely grated
  • 4 cm of ginger, finely grated
  • 2 tbsp of fish sauce
  • 1 tbsp of soy sauce
  • 4 eggs, beaten
  • 20 g of coriander

Method

  • Step 1

    Place the basmati rice into a saucepan with 500ml water. Bring to the boil, then reduce the heat, cover the pan with a lid and cook for 12 mins. Then turn off the heat and allow to steam for 3 mins before uncovering. All the water will have been absorbed.

  • Step 2

    While the rice cooks, gather your vegetables from the fridge and chop into strips or chunks that are about the same size, so they cook evenly. For example, peel carrots and broccoli stalks into ribbons or cut into matchsticks, cut broccoli florets up small, roughly dice peppers and shred cabbage.

  • Step 3

    Heat the vegetable oil in a wok and, when hot, add in 300g left over roast chicken and vegetables along with the garlic and ginger. Once the veg starts to turn golden, add the cooked rice and toss well to mix. Add the fish sauce and soy sauce to season as you go.

  • Step 4

    Add the beaten eggs and fold into the hot rice. Keep moving the rice around until the egg is cooked through. Turn off the heat, stir through the chopped coriander, or other herb of your choice, and serve.