As a nation we are throwing more food away than ever before. This is not good for the environment or our wallets. So anything that we can do to reduce food waste must be a good thing.
One thing we can do is to get creative with the leftovers. Often meals made with leftovers can taste better than the main meal the ingredients were used in first time around. And one of the easiest and tastiest meals to use up leftovers is fried rice.
On any day of the week most of us have cooked vegetables or leftover meat or fish in the fridge or freezer. Fried rice is the perfect way to use these up, and also a great way of making a little food go a long way.
It is as though leftovers and rice were made for each other, and there are so many ways to create your own spin, you could even try some of the Asian classics such as Nasi Goreng, Chinese egg fried rice or even garlic fried rice, known in the Philippines as Sinigang.
No matter which one is your favourite, all great fried rice dishes start with the cooked rice – long grain, jasmine, basmati or brown are best. The rice must be drained and chilled and not overcooked. If for any reason your rice is over cooked it will not be suitable for fried rice, but don’t throw it away as it will be perfect for forming into rice cakes.
This recipe is based upon Chinese egg fried rice if you want to follow it as we made it you will need; long grain rice, eggs, cooked chicken and prawns, some mixed vegetables and MAGGI Seasoning.
To make the omelette lightly beat 2 eggs, add a non stick pan with a little oil. Cook until just set then roll up and set aside.
With the rice, make sure it is thoroughly drained and chilled before using.
If you’re not sure what MAGGI Seasoning is, rest assured you are not alone – although it sits on many European dinner tables and features in countless Asian dishes, it has not had the same impact down under. So what is it?
Well, put simply it is a vegetable based savoury sauce that is quite similar in taste and appearance to soy sauce, although it is not derived from soy. It’s widely used all across Asia so you may have tasted it without even realising. Delicious in any recipe that calls for soy sauce it can add a whole new level of flavour when added to soups, spag bol and stir fries, in fact add it to any savoury meal while cooking to give it a lift. Or do like the Europeans do, and keep it on the table to splash it around at meal time.
To give it a go follow these simple steps; cook the veggies and proteins first and then add the rice to heat through, keep stirring all the time to stop the rice sticking. Simply finish off by stirring through the seasoning and chopped omelette.
Cook rice according packet instructions. Drain and cool.
Heat ½ oil in wok or large frying pan; add eggs; swirl over base to form an omelette; cook until firm. Remove egg from wok, roll up firmly, and cut into thin slices.
Chop meat and vegetables into 2cm pieces.
Heat remaining oil in pan add meat/fish cook for 1 minutes, add vegetables, heat for 1 minute add rice, egg and MAGGI Seasoning. Stir until heated through.