Hot sauce egg fried rice

Name: Hot sauce egg fried rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200 g raw protein (raw or frozen prawns, pork, chicken, beef or tofu), cut into bitesized chunks; 1 raw root vegetable (carrot or turnip), grated; 100 g leafy greens (Savoy cabbage, broccoli, cauliflower or Chinese leaf ), shredded or cut into florets; 1 handful aromatic herbs (Thai basil or coriander), leaves torn

Fried rice is the ultimate leftover vehicle, magically transforming bits and pieces into something delicious. Plus, it’s all cooked in one pan so there’s minimal washing up.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

Fridge raid

200g raw protein (raw or frozen prawns, pork, chicken, beef or tofu), cut into bitesized chunks
1 raw root vegetable (carrot or turnip), grated
100g leafy greens (Savoy cabbage, broccoli, cauliflower or Chinese leaf ), shredded or cut into florets
1 handful aromatic herbs (Thai basil or coriander), leaves torn

You'll also need

1 tbsp soy sauce
1½ tbsp oil (vegetable or sunflower)
½ onion (or 1 shallot or 2 salad onions)
1 clove/s clove garlic, crushed (optional)
20g peeled ginger, grated (optional)
250g pouch cooked long grain rice
2 eggs
1 tbsp hot sauce (sriracha, chipotle or hot pepper sauce), plus extra to serve
2 tsp vinegar (rice or white wine)

Method

Put the raw protein in a bowl and coat in ½ tbsp soy sauce. Heat 1 tbsp oil in a wok, then add the protein and stir-fry for 3-6 minutes, until cooked through and piping hot. Transfer to a plate using a slotted spoon; set aside. Slice the onion and add with the garlic, ginger (if using) and remaining ½ tbsp oil. Fry for 2 minutes, until slightly softened. Add the root vegetable and leafy greens, then cook for 5-8 minutes, until softened. Squeeze the rice pouch to break it up, then add to the pan. Stir-fry for 2 minutes. Stir in the cooked protein. Push to the edges of thepan, then crack the eggs into the centre. Use a spatula to break the yolks and mix the eggs until starting to set, then stir into the rice. Add the hot sauce and vinegar. Serve with the aromatic herbs scattered over, plus ½ tbsp soy sauce and a little extra hot sauce, if liked.