Zero Waste Fried Rice

This fried rice recipe made with leftover cooked vegetables and meat and scrambled eggs will not only allow you to use up a variety of vegetables that are in your fridge, but will also serve up an easy-to-prepare and delicious meal for the whole family!

0 comments

15 min
4
7 min
Freeze for three months.

  • Ingredients

    • 3 tbsp olive oil
    • 2 cups leftover raw vegetables, coarsely chopped (bell peppers, celery, broccoli, sugar snap peas, cauliflower or others. Avoid root vegetables which take too long to cook for this recipe.)
    • 1 tbsp grated fresh ginger
    • 2 cloves garlic, chopped
    • 2 cups cooked rice (white, brown or whatever you have on hand)
    • 2 tbsp soy sauce
    • 1 cup leftover chicken or other cooked meat, coarsely chopped.
    • 2 eggs
    • 1 to 2 tbsp toasted sesame oil
    • 2 green onions, chopped
  • Preparation

    1. In a large skillet, heat the olive oil over medium-high heat and cook the vegetables, ginger and garlic for 2 minutes.
    2. Add rice, soy sauce and meat. Cook for 2 minutes, stirring constantly.3
    3. Pack rice mixture to one side of skillet. Crack eggs into free side of skillet and cook for 1 minute until scrambled. Stir eggs into rice.
    4. Add sesame oil and green onions and continue cooking for 2 minutes, stirring often, or until mixture is heated through.

For the adventurers

Notes and tips

When serving, garnish with:
Green peas
Cooked northern shrimp