Egg Fried Rice with Whatever Is in the Freezer Recipe
This is the recipe that absorbs leftovers. Any vegetable, any cooked meat, any quantity — it takes them all. The only rule that matters is that the pan must be properly hot before anything goes in.
Equipment
- Large wok or deep frying pan
- Spatula
- Small bowl & fork
Ingredients
Instructions
- Beat the eggs with a pinch of salt. Heat a tablespoon of oil in a large pan or wok over high heat.
- Pour in the eggs, scramble quickly until just set, then tip them onto a plate and set aside.
- Add the remaining oil. Tip in the rice and press it into the pan. Fry hard for three minutes without stirring much — you want some of it to catch.
- Add the frozen peas and sweetcorn straight from the freezer and stir for two minutes until hot through.
- Return the egg, add the soy sauce, and toss everything together for a final minute.
Notes
- Leftover cooked chicken, ham or tofu goes in with the vegetables. Day-old fridge-cold rice fries better than fresh, but microwave rice works and takes ninety seconds.
- A word on rice safety: cooked rice should be cooled quickly and refrigerated within an hour, and reheated only once until piping hot.
Nutrition
Calories: 340kcal
Carbohydrates: 52g
Protein: 11g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 95mg
Sodium: 560mg
Potassium: 240mg
Fiber: 3g
Sugar: 2g
*Nutrition Disclaimer
Course: Dinner, Quick Meal
Cuisine: Asian-Inspired