Fried rice is clearly an undervalued, untapped resource in our life. I blame it on our corner Chinese places that pump out mounds of it and somehow manage to make it too oily and too dry at the same time. Go figure.
I on the other hand have provided a use for all the random shit in your fridge and pantry with a recipe thats ready in a flash, costs next to nothing and tastes like a fun treat. What can I say? I’m all about the hidden veg these days because all I want for christmaaaaaaasssss is McDonalds.
Tuesday Night Fried Rice
Serves 3-4
Ingredients
- 2 cups rice
- 2tbs vegetable oil
- 2 cloves of garlic, crushed
- 1 spring onion, chopped
- 2 carrots, finely diced
- Handful of chopped cabbage
- 1 cup frozen peas & corn
- 1 cup chopped left over or BBQ’d cooked chicken – optional
- 2 eggs
- 2tbs sesame oil
- 4tbs soy sauce
- Sprinkle of white pepper – see note
Method
Start by popping your rice on however you normally cook your rice.
While that’s cooking away prep your garlic and spring onion and leave in a separate bowl. Now chop your carrot and cabbage and leave in another bowl with the cup of frozen peas and corn and left over chicken if using.
Crack your eggs into a mug and add the sesame oil. Using a fork whisk the eggs until smooth then leave aside.
If your rice is now cooked, pop it in the freezer to cool down. Trust me on this – fried rice works best with cold rice!
Grab a wok or big pan and over the highest heat on your stove top heat the vegetable oil until smokey then add the garlic and spring onion. Once you can start to smell the garlic add the rice and bowl of carrot, cabbage, peas, corn and chicken and stir through for a minute before pushing to one side of the wok. Now pour the egg mixture into the empty side of the wok and scramble until cooked then stir through the rest of the wok.
Finish with the soy sauce and white pepper and that’s it! (this is when the husband doses his bowl with Sriracha and I roll my eyes. I’ll leave that decision with you).
Kitchen notes...
White pepper is insanely cheap and worth grabbing. It adds that punch you need for most Thai dishes and evidently this one too!
