Asian food has become a staple for so many of us in Brisbane and when it comes to Asian home cooking, it’s not always easy to perfect your rice quantities. The result can be a fridge full of containers holding various amounts of leftover cooked rice.
Good food safety means that leftover cooked rice should be stored in the fridge and eaten within three days. That doesn’t allow a whole lot of time to come up with a new recipe so we’ve come up with one that is perfect for refrigerated cooked rice and will help you use up crisper dwelling bits of vegetables and uses small quantities of meat that you might have in the kitchen.
By using refrigerated rice you will avoid your fried rice turning into a mushy mess and it will soak up the wonderful Asian flavours. This recipe is all about using up what you already have, so trust the sauces, eggs and oil to create richness and flavour and enjoy saving your miscellaneous vegetables, protein and herbs from the bin.
So crack out your fish sauce and get ready to give this recipe a go next time you find yourself with leftover rice.
Recipe - rice saving fried rice
- 3 eggs
- 2 small onions diced
- 1 tbsp oil (chef’s picks – olive oil or a high smoke point oil such as sunflower oil)
- 4 cups of leftover cooked rice
- 1 tbsp butter
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- Salt and pepper
- 250g of cooked protein, diced (chef’s picks – BBQ pork, ham, roast chicken, duck or lamb)
- 2 cups of leftover vegetables, diced or sliced (chef’s picks – carrot, frozen peas, corn, iceberg lettuce, cabbage or capsicum)
- Handful of Vietnamese style herbs, roughly chopped or picked for garnish (chef’s pick – coriander and spring onion).
- In a medium skillet, scramble eggs and set aside.
- In a large frying pan or wok heat the oil. On a medium heat, sauté onions until tender.
- Increase heat and add rice, breaking apart any clumps.
- Add butter, fish sauce, soy sauce and season with salt and pepper to taste.
- Add diced meat, any vegetables and spring onions.
- Cook all until well combined and heated through and steaming deliciously.
- Add scrambled eggs into your wok of steaming fried rice, mixing to break eggs apart and combine.
- Invite your diners to serve themselves and garnish with coriander and spring onions.
Share a picture of your fried rice creation with us at #lovefoodhatewastebne and let us know what ingredients you were able to save from ending up in the bin!