There are two things I am trying to achieve when it comes to cooking this year:

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!

Bacon Fried Sprouts – We often have these in our roast dinner and again in our frugal fried rice!


Frugal Fried Rice

Leftover roasted meat                                    Leftover cooked Veg
Rice                                                                Seasoning
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.

  1. The Brick Castle says:

    I love this recipe, and yours looks lovely. When I use leftovers like this I’ve always added more rice than that, but after seeing your photo’s I think I’ll have to supplement the leftovers and hold the rice! 🙂

    • CrazyWithTwins says:

      Ah it might not look like much but honestly – we use a ton of rice. We end up struggling to finish it all! lol. We always cook huge quantities of everything, but very rarely have any food waste in our house! Good job we have fast metabolisms or we’d all be huge! Thanks for commenting xx

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.