Wednesday, 5 November 2014


It's the day before your holidays and you still have a lot of veg and eggs in your fridge that are going to go to waste if you can't use them pronto. What do you do? Whip up an egg fried rice! So simple to do, all you need are some eggs and cold rice and whatever bits and bobs you have in your fridge and hey presto you have turned your miscellaneous veg and dairy that was destined for the bin into a great meal that not only prevents waste but tastes so much more better and fresher than something you would get in your local chippy!

Now the most important things here is to make sure you use cold cooked rice. Using warm rice is just going to make a mushy eggy mess. A great idea is too cool your rice in the morning (pre work/ school runs etc) so that its ready for the evening other wise allow yourself the time to cook and cool your rice before starting this recipe.

As the title says this recipe is for emptying your fridge. Therefore the veg in this recipe is just what I happened to have in mine on the day. Use whatever you have knocking around and just add things in first that take longer to cook such as carrots and other root veg and leave softer things like peppers and mushrooms. Once whatever you add is cooked to your liking then add the eggs and rice to finish. 

Protein is not needed either but if like me you have some Quorny bits or chicken lying around that needs using then chuck that in too. Don't run out and buy some if you don't have any tho, it's delicious without too.

If you have leftover spring onions and fresh chili, finely slice them and they will also make a nice crunchy garnish  to place on top when your serving. 

I've practically told you how to make this stir fry above but here is my recipe below for serving two. If you have more peeps I recommend 75g of rice (uncooked weight) and two eggs per person so adjust accordingly. 

Egg Fried Rice

 150g Basmati Rice
2 Grated Garlic Cloves
1 Tbsp Grated Ginger  150g Quorn Chicken pieces
1 Chopped Red Onion
1 Chopped Celery Stalk
1 Chopped Yellow Pepper
Handfull Defrosted Frozen Peas
2 Tsp Dark Soy Sauce
Pepper To Season
4 Eggs
4 Tsp Sesame Oil
  1. First of all, cook your rice to packet instructions. Drain and leave to completely cool. Be patient, read a book and have a couple of cups of tea
  2. Once the rice is cold, turn up an oiled pan on a medium high heat until the oil is steaming before throwing in the garlic and ginger and fry for one minute before adding in the quorn, onion, celery and pepper. Fry until the quorn pieces are cooked through and the onions have softened.
  3. Throw in the peas and fry for a further minute before adding in the rice and stiring through the veg. Add the soy and pepper to season and then fry for around 5 minutes until the rice has warmed through fully.
  4. Beat together the eggs with the sesame oil and then make a well in the centre of your fried rice. Pour in the sesame eggs and use a spoon to swirl the egg around in the well until it begins to firm up. Once it has mix it right though the rice until cooked and evenly distributed.

Transfer the fried rice straight from the wok and onto your plates, grab your chop sticks and get stuck right in. 

With a full belly and an empty fridge you can head off on your holidays feeling satisfied that you haven't wasted any delicious food.

One must always remember - "Love food, hate waste!"


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