What's In The Fridge' Fried Rice
Recipe: #36968
May 16, 2021
Categories: Side Dishes, Rice, White Rice, Asian Wok/Stir-Fry, No Eggs, Non-Dairy, more
"From our Sunday newspaper The Sunday Times."
Ingredients
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 by Step Method
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
No special items needed.