Store Cupboard Fried Rice
A flexible Singapore-style fried rice using available ingredients.
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- •Bacon(optional)
- •Sausage(optional)
- •1 Eggbeaten
- •2 Asparagus spears(optional)sliced
- •2 Corn(optional)
- •2 Tomatoes(optional)quartered
- •Broccoli(optional)
- •Leek(optional)sliced
- •Cabbage(optional)sliced
- •Carrot(optional)
- •4 Frozen prawns(optional)thawed
- •Ginger(optional)sliced
- •Garlic(optional)sliced
- •1 teaspoon Curry paste(optional)
- •Brown ricecooked, cold
- •Rice noodles(optional)cooked, cold
- •Soy sauce
- 1
Slice the asparagus, tomatoes, leek, and cabbage. Prepare other vegetables as needed.
5 min
- 2
Crack the egg into a bowl, beat it, and pour into a hot pan with oil to make an egg pancake. Roll and slice it.
5 min
- 3
Heat oil in a large pan. Add sliced sausage and cook until browned.
5 min
- 4
Add prawns, ginger, and garlic to the pan. Stir and cook until fragrant.
5 min
- 5
Add curry paste and vegetables to the pan. Stir to combine.
5 min
- 6
Add cold rice and noodles to the pan. Season with soy sauce and mix well.
5 min
- 7
Add sliced egg pancake to the rice mixture. Stir to combine and heat through.
5 min
- 8
Serve the fried rice hot.
5 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza