1. Be more frugal
2. Get our family eating more fruit and vegetables.
This is a recipe that does both. It’s a recipe that can be made entirely of leftovers from your Sunday roast and a few store cupboard items, that you more than likely already have. We usually manage to get at least 4 or 5 vegetables into this meal. You’ll notice I don’t put any quantities in the ingredients – That’s simply because you can make as much or as little as you need for your family, and depending on how many leftovers you have!
Frugal Fried Rice
Leftover roasted meat Leftover cooked Veg
Soy Sauce Fresh Garlic
Frozen Peas Frozen Sweetcorn
Bacon (optional extra) Onions (optional extra)
1. Start by boiling some rice. Drain and leave to cool.
2. When cooled, heat a large wok or frying pan with a little olive oil.
3. Put leftover meat in the wok first as this will need to be thoroughly reheated for food safety.
4. Add Leftover veg – we often have bacon-fried sprouts, broccoli, mangetout, maybe some carrot. Sometimes we add mushrooms too. This is pretty open to interpretation – Just use what you have!
5. If you are an onion fan – add onion. If not – this dish has more than enough flavour without it. If you don’t have bacon fried sprouts – you may wish to add some bacon.
6. Add Garlic – we use two to three cloves.
7. Add frozen peas and sweetcorn.
8. Add two or three eggs.
9. Add rice
10. Add a generous lashing of Soy sauce
11. Season generously. We usually use Season-all or Aromat + a little black pepper.
12. Stir fry until all ingredients are hot.
Taste & Serve.
We love this meal and often have it the day after a roast dinner. It’s tasty, filling, packed with vegetables, reduces waste food and costs hardly anything to make.
I am entering this recipe into Mummys Little Peeps healthy eating competition in attempt to win a £50 Sainsbury’s voucher.