Anything Fried Rice - Ultimate guide
This fried rice is the perfect clean-out-the-fridge stir-fry that turns any old vegetables and pantry staples into a quick and easy weeknight dinner. Using our cheat’s hack for cooking perfect fried rice in stages, you can get creative by using any odds and ends in your fridge or freezer. Try frozen peas, beans, broccoli, capsicum, celery, carrot, onion, cabbage, leftover roast chicken or even frozen prawns – the options are endless!
Tips & Tricks
- Turn up the heat and serve with a drizzle of chilli oil and sprinkle of sliced sping onions!
- For extra flavour add 2 tsp Pams Crushed Ginger to the pan while you cook your vegetables and protein.
Ingredients
- 4 Pams Eggs
- 2 cups mixed fresh or frozen vegetables (we used Pams Frozen Peas, chopped Pams Carrots and diced Pams Onion)
- 2 cups pre-cooked protein of your choice (try leftover shredded roast chicken, prawns, tofu or leftover pulled pork or beef)
- 2 cups cooked Pams Jasmine Rice
- 2 tsp Pams Crushed Garlic
- ¼ cup Pams Soy Sauce
Method
- Whisk the eggs in a mixing bowl and season well with salt and pepper.
- Add a splash of oil to a large fry pan or wok over medium heat and pour in the whisked eggs. Scramble eggs into a rough omelette before transferring onto a board and chopping into small pieces.
- Turn the heat up to high and add a splash of oil to the same pan. Add your vegetables and protein to the pan and sauté on a high heat until the vegetables are just tender and beginning to colour. Remove from the pan and set aside.
- Add the rice and garlic to the same pan and fry on high heat until beginning to turn brown and crisp. Add the soy sauce and mix to combine. Remove from heat.
- Add the chopped egg and vegetables back to the pan and mix until well combined. Serve immediately.
- Leftover shredded roast chicken, Pams Frozen Mixed Vegetables & coriander
- Prawns, bok choy & sesame seeds
- Tofu, capsicum & chilli oil
- Leftover pulled pork, pineapple & spring onions
Pams Prep Kitchen’s Favourite Fried Rice Flavour Combinations:
Pams Prep Kitchen Fried Rice Top Tips:
- Fried rice is a great way to use up leftover rice! However, you must ensure any extra rice you have cooked is stored correctly. The key is to cool and refrigerate leftover rice as quickly as possible. Spread the rice out in a shallow container, then when cold cover and chill in the fridge. Keep the rice for no more than a day before reheating it and make sure you only reheat once.
- Cook over high heat get your wok extra hot to sear your vegetables quickly, this locks in flavour while still keeping vegetables crisp and tender, rather than soft and mushy.
- Cook in stages. By cooking each part of your fried rice separately you can ensure each element is perfectly cooked. Crispy, toasted rice, tender vegetables and perfectly soft eggs!
Ingredients
- 4 Pams Eggs
- 2 cups mixed fresh or frozen vegetables (we used Pams Frozen Peas, chopped Pams Carrots and diced Pams Onion)
- 2 cups pre-cooked protein of your choice (try leftover shredded roast chicken, prawns, tofu or leftover pulled pork or beef)
- 2 cups cooked Pams Jasmine Rice
- 2 tsp Pams Crushed Garlic
- ¼ cup Pams Soy Sauce
