Name: Storecupboard fried rice
Total time: 20 min
Yield: Serves 2
Ingredients: 100g frozen peas; for frying oil; 4 spring onions finely chopped; a small chunk ginger grated; 1 clove garlic crushed; 2-3 slices ham or bacon cut into pieces; 250g (use leftovers or a bag of microwavable rice) cooked rice; 1 egg beaten with 2 tsp sesame oil; to serve chilli sauce or soy sauce

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Storecupboard fried rice

Storecupboard fried rice

Janine Ratcliffe

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Serves 2

A little effort

Total time: 20 mins

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This recipe for storecupboard fried rice is really useful on those days when you're too busy to shop for specific recipes. You're likely to have everything you need for this recipe already, and it's ready in under 30 minutes. It's the perfect midweek meal

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Use up leftovers with this storecupboard fried rice, then check out our chicken fried rice, pork fried rice and egg fried rice.

Ingredients

Nutrition

100g frozen peas
for frying oil
4 spring onions

finely chopped
a small chunk ginger

grated
1 clove garlic

crushed
2-3 slices ham or bacon

cut into pieces
250g (use leftovers or a bag of microwavable rice) cooked rice
1 egg

beaten with 2 tsp sesame oil
to serve chilli sauce or soy sauce

Nutrition: per serving

kcal367
fat14.1g
carbs40.4g
fibre4.4g
protein18g
salt1.1g

Method

step 1

Put the peas in a colander and pour over a kettle of boiling water to defrost.
step 2

Heat a tbsp oil in a wok or large frying pan. Cook the spring onions for 2 minutes then add the garlic and ginger and cook for a minute. Stir in the ham and peas and fry for a couple of minutes (longer if you are using bacon). Add the rice and cook until heated through then tip in the egg and stir through until just set. Spoon into bowls and serve chilli sauce and soy on the side for seasoning.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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