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Fridge Raid Fried Rice
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Fridge Raid Fried Rice

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Suitable For 12m+
Metric - US Customary Units

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 Ground ginger
  • 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).