Fried rice is our favorite way to use up leftover rice and veggies, and this kid-approved version from Slow Sundays is definitely a winner. You can switch up the ingredients based on what you have on hand, making it the perfect “clean-out-the-fridge” dinner.
Ingredients
Vegetable oil
2 tbsp ginger, minced
2 cloves garlic, minced
4 spring onions, finely sliced, plus extra to scatter on top
1 zucchini, finely diced
1 bunch bok choy or Chinese greens, finely chopped
1 corn cob, kernels cut off
A generous handful of broccoli (florets and stalk), finely chopped
3 cups leftover white rice
2 tbsp fish sauce
2.5 tbsp oyster sauce
Sesame oil
4 eggs, fried
Sriracha (chili sauce), sesame seeds and soy sauce to serve
Method
1. Heat vegetable oil in a wok over medium – high heat and add the ginger, garlic and spring onions. Fry gently until soft and golden.
2. Add your vegetables and continue to stir-fry over medium heat until cooked through. I turn the heat up high towards the end of the cooking time so some of the vegetables have nice crispy edges.
3. Add the rice to the wok and mix through the vegetables well, breaking it up as you go.
4. When rice is warmed through, add the fish sauce and oyster sauce and continue to heat until rice is nice and hot. Drizzle over some sesame oil.
5. To serve, top each bowl of rice with a fried egg, sesame seeds, fresh spring onions, soy sauce and chili sauce (optional).
What do you think of this meal idea from Slow Sundays?
Our thanks go to Jo of Slow Sundays for sharing this recipe with us. Be sure to visit her blog to find more easy-to-make meals that even picky kids will love.
