Chinese fried rice
Cooked too much rice? Fry it up with leftover veggies and egg for a comforting, cheap, and easy meal. Student Kaixuan shows you how.
Ingredients
- Leftover cooked white rice*
- Two whole eggs
- A handful of spring onions
- Light soy sauce
- White pepper
- Chicken powder (dried stock) – substitute with veggie stock to make vegetarian
- Leftover veggies – peas, sweetcorn, and peppers work well
Method
1. Separate the egg yolks from the whites and mix the yolk into the rice
2. Finely chop the spring onions, separating the green from the white part (bulb)
3. Heat vegetable oil in a pan before frying the egg whites and onion bulbs
4. Add the rice, soy sauce, white pepper, and chicken powder. Stir until the rice looks separated.
5. Continue to fry, adding the remaining spring onion, plus any additional vegetables or leftover cooked protein
6. Stir fry until everything is piping hot. Add extra soy sauce or stock to prevent the rice drying out.
*Make sure to cool rice down quickly after cooking. Cover and keep in the fridge and consume within 24 hours, making sure it’s thoroughly reheated.
Tom yum soup
We’re travelling across the seas for this recipe from staff member, Leanne. Discovered on a recent trip to Thailand, this comforting tom yum soup is packed with leftover veggies and is great for using up leftover tofu. Double up on ingredients if you want to make two or more people.
Ingredients
- Leftover veggies – mushrooms, baby corn, cabbage
- Tofu, chopped (proportionate to leftover vegetables)
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- 1 tbsp red curry Thai paste
- 1 tbsp coconut milk (or a small can for a creamier taste)
- 2 spring onions, chopped
- Handful of coriander
If you want a more traditional tom yum, use carrot, onion, tomato, mushrooms, baby corn and cabbage.
Method
1. Boil some water in a medium-sized saucepan, enough to cover the ingredients you're using
2. Add the tofu and leftover veggies, followed by the soy sauce and brown sugar
3. Boil for five minutes before adding the lime juice, Thai paste and coconut milk
4. Simmer for five minutes or until everything is cooked
5. Garnish with chopped spring onion and coriander. Serve.
Katsu-style kidney bean curry
An easy and versatile way to use up leftovers, student Sarah’s Katsu-inspired curry serves two and is perfect for all Japanese food lovers out there.
Ingredients
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 garlic clove, minced
- 1 can kidney beans
- Soy sauce, to taste
- 1 tsp tomato puree
- White rice (75g per person)
- Salt and pepper, to taste
- Cooked leftover vegetables or meat
Method
1. Lightly rinse the rice before adding to a saucepan. Cover the rice with water so there’s good clearance between the rice and surface of the water.
2. Bring to a boil then turn down to medium heat and let simmer until the water is opaque.
3. Add ½ tbsp of oil or butter to a pan on medium. Once hot, add the tomato puree and fry for about a minute before adding the garlic.
4. Fry for about 20 seconds, then add the curry powder. Fry until the ingredients clump into a paste, then add a little water.
5. Using a sieve, drain the rice water into the paste and mix well. Return the undercooked rice to its pan with just enough water to cover and allow to cook.
6. On a high heat, stir the rice water-paste mixture until completely combined. Add the drained beans and pour water into the can to unstick any beans and slurry. Top the pan up with the water.
7. Add any cooked leftover vegetables or meat. Chicken and grilled bacon work well, as do onions, carrots, and courgettes. Add soy sauce to taste and season.
8. Drop the heat to medium and allow to simmer. Let the sauce reduce until thick and smooth. If the rice is near-enough cooked, you can remove it from the heat and cover with a lid/foil. It’ll steam in there until you’re ready to serve the curry.
9. Serve the curry over the rice. If you allow it to cool slightly, it will become thicker.