What's In The Fridge' Fried Rice

4
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (395.9 g)
  • Calories 684.6
  • Total Fat - 6.6 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 36.2 mg
  • Sodium - 1384.3 mg
  • Total Carbohydrate - 108.8 g
  • Dietary Fiber - 5.7 g
  • Sugars - 5 g
  • Protein - 44.6 g
  • Calcium - 215.5 mg
  • Iron - 8.7 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.9 mg

Step 1

Cook rice following packet directions then drain and then rinse under cold water and then drain well.

Step 2

Spread rice onto a tray. Refrigerate until cold, if time permits (if you don't refrigerate you could end up with gluey fried rice so would suggest you cook rice the day before and refrigerate).

Step 3

Heat a wok over medium-high heat and add oil and swirl to coat and add onion and stir-fry for 3 to 4 minutes or until starting to brown and then add garlic and ginger and stir-fry for 1 minute and now add vegetables and stir-fry for 4 minutes or until tender, add chicken and rice and stir-fry for 3 to 4 minutes or until heated through, before adding combined soy and sugar and stir-fry for 1 minute and serve sprinkled with coriander.

Step 4

NOTE - You could use a combination of frozen peas, canned or frozen corn kernels, carrot, celery and capsicum or choose your own mix of vegetables.

Tips & Variations


No special items needed.

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