Fried rice is one of those wonderful recipes that you can add anything to. You can tailor it to suit your own tastes or dietary needs. I always make a huge pot of it and it's a favourite for leftover lunches. It's also good served as a side at summer barbecues.
Every so often when I am in the kitchen, and there is a burner free, I'll just cook a huge pot of rice, cool and freeze it into one or two cup portions in clip seal bags. There are a few other recipes throughout my cookbook that use cold cooked rice and I find it invaluable to have it already prepared.
1 tablespoon oil
6 cups cold cooked rice
6 rashers bacon, rind removed, diced
1 cup frozen peas
3 eggs, lightly beaten
6 shallots, sliced diagonally
Leftover roast meat – pork or chicken is best
3 tablespoons soy sauce
Heat oil in frypan or wok on high. Add beaten eggs and cook both sides, like an omelette. Remove from pan and set aside to cool. Add an extra tablespoon of oil and add bacon. Sauté one minute or until just tender. Add shallots and frozen peas, toss until warmed through. Add rice. Stir fry for around 5 minutes or until rice is heated through. Toss through leftover pork and sliced egg. Add soy sauce and stir through. Serve.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.