This is the meal to make when there is no food to make a meal, or when you want to use up a load of leftover bits and pieces and veggies in the fridge – it’s my fridge raid fried rice. It goes great as a light meal, or as a base/side to add your own protein to for a more filling meal. Plus, it freezes really well so you can always have take-away style fried rice stocked in your freezer! When it comes to fried rice, the only real rule is the rice to veg ratio (this is a me rule, so do whatever you like), which I go 1 part rice to 1.5-2x veg mix (here was 6 cups of rice and 9-12 cups of veg). Enjoy!
Fridge Raid Fried Rice
Ingredients
- 3 Tbsp olive oil (can sub 1 Tbsp with sesame seed oil)
- 6 cloves garlic
- 1 medium onion (diced)
- 10 cups mixed vegetables (anything goes, cut into age-appropriate sizes. We used mushrooms, peas, capsicum, zucchini, carrot, onion, corn, garlic, )
- 200 g firm tofu (crumbled to give an eggy texture)
- 6 cups rice (cooked amount; we use basmati, 2 cups dry cooked in 3 cups of water (to yield 6 cups) according to your pack, and cooled)
Sauce
- 60 ml soy sauce (low salt if possible)
- 1 tsp ginger powder
- 1 tsp vegetable stock powder
- 1/2 lime (juice, or lemon or 1 tbsp of apple cider vinegar)
- black pepper (to taste)
Instructions
- First is making sure you’ve got rice ready! So either day old rice or freshly cooked, and cooled to remove any excess liquid/steam (this stops it going mushy - we cool quickly using a fan and then place in the fridge to wait).
- Raid the fridge for any food that needs to be used - chop and dice to size.
- Add all the veg mix to a large frying pan or wok with the olive oil and heat over high heat for approx 10 minutes until lightly golden and soft.
- While the veg is cooking, stir the sauce ingredients together.
- Then add the rice and sauce and cook for a few minutes until hot, and serve. We serve the adult portions with cashews and chilli (make sure not to serve whole nuts to kids under 5), and serve as is or with somethign else for a more filling meal.
Storage
Store leftovers in the fridge for 2 days or freeze for up to 2 months. To freeze, cool the rice fully (we use a fan) before covering with a lid and freezing. Defrost in the fridge overnight and heat fully before serving (we prefer heating in a pan to keep the texture).Nutrition - Per Serving
Serving: 1g | Calories: 431kcal | Carbohydrates: 75g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 528mg | Potassium: 618mg | Fiber: 11g | Sugar: 1g | Vitamin A: 12210IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 3mg
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