Rainbow fried rice
- Melissa Hemsley
Save recipe
Serves 2
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.8 out of 5.7 ratingsRate
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Bright, punchy and satisfying, this rainbow fried rice is a proper fridge-raid hero. Cold rice, colourful veg and leftover trout get woken up with ginger, garlic and sesame, then finished with a drizzle of chilli oil
Dairy-free
High-fibre
Low sugar
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Skip to ingredients
Alternatives
Complete the dish
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Ingredients
Nutrition
Units:
MetricUS
-
half a bunch of spring onions
-
1 red, orange or yellow pepper
-
2 large garlic cloves
-
20g ginger
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3 tsp coconut oil or olive oil
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30g frozen peas
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30g frozen sweetcorn
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30g frozen podded edamame beans
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leftover rice
(see 'Complete the dish')
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2 tbsp tamari or soy sauce
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2 leftover trout fillets
(see 'Complete the dish')
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2 tsp toasted sesame oil
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2 eggs
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chilli oil
to serve
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Nutrition: per serving
- kcal723
- fat25g
- saturates9g
- carbs73g
- sugars7g
- fibre8g
- protein48g
- salt1.58g
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Method
-
step 1
Finely slice the spring onions, keeping the white and green parts separate. Finely chop the pepper and garlic, and grate the ginger.
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step 2
Heat 2 tsp of the coconut or olive oil in a large, deep frying pan or wok over a medium heat. Add the pepper and a big pinch of salt and pepper and stir-fry for 3 mins. Stir in the white parts of the spring onions, the garlic and ginger and fry for another minute. Stir in the frozen veg and turn up the heat to high so it all defrosts but still retains colour. Cook for 2-3 mins, then crumble in the cold leftover rice, and add the tamari or soy sauce and the sesame oil. Fry for 3-4 mins, stirring occasionally until the rice is hot. Finally, flake in the cooked trout to heat through for 2 mins and season to taste.
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step 3
Divide between two bowls, then return the pan to a high heat. Add the remaining oil and crack in the eggs. Cook for 2-3 mins until crispy at the edges, then lay on top of the fried rice. Drizzle with chilli oil to serve.
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A star rating of 4.8 out of 5.7 ratings
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