Back when I had to smuggle vegetables into my greens-averse daughter, I concocted ways to secretly pack meals with good stuff. My ragu (p59) contains more veg than meat, but it’s chopped small and cooked down, so no one will ever know. I double the recipe and freeze it for quick midweek dinners. And, my fridge-raid fried rice, below, is really quick and versatile – you can use most veg from the fridge, and it’s a surefire winner.
Fridge-raid fried rice
SERVES 4 PREP 15 mins COOK 15 mins EASY
2 tbsp vegetable oil
1 white onion, finely chopped
1 carrot, finely chopped
100g green beans, chopped
1 red or yellow pepper, finely chopped
½ medium broccoli, chopped into small florets
150g cooked chicken (or any other meat), roughly chopped
300g cold cooked rice
2 eggs, beaten
1 tbsp each sesame oil and oyster sauce
1 spring onion, finely sliced
1 tsp toasted sesame seeds
1 Heat half the vegetable oil in a wok or a frying pan over medium-high heat, and stir-fry the onions, carrots, and green beans for 5 mins. Add the peppers, broccoli and chicken, and stir-fry for 3 mins more.
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Denne historien er fra January 2021-utgaven av BBC Good Food UK.
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