Fried rice is one of the easiest dishes for using up leftovers and odd ends: bunch of broccoli starting to go flaccid? Chuck it in. That half a tomato you used the other day starting to shrivel up? Chuck it in. Cream cheese at the due date? .. okay, let’s leave that up to you. But you get the point.
This is by no means a flash meal, it’s pretty standard but it’s also pretty good – and easy, and nice on the wallet.
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Hasty hoisin fried rice
400g (14oz) frying beef, cut into thin strips
1 small or ½ a large tomato, chopped
1 tablespoon milk
¾ teaspoon fish sauce
½ head of broccoli, cut into small pieces
2 cloves garlic, finely diced
½ – 1 fresh red chilli, finely diced
1 capsicum, sliced thinly
1 carrot, julienned
3 cups cooked rice
1 teaspoon oyster sauce
3 teaspoons fish sauce
1 ½ tablespoons hoisin sauce
Small handful fresh coriander, roughly chopped
- In a bowl, whisk the two eggs. Add milk, fish sauce and tomato, and mix in.
- Heat a wok over a high heat with about 1 tablespoon of oil, and fry the egg mixture (basically make it into an omelette). Once cooked, cut into large strips and set aside
- In the empty wok, heat about 2 tablespoons oil. When hot, add the broccoli, fry for about 30 seconds, add garlic and chilli, and fry for another 30 seconds
- Add the capsicum and carrot, and fry, stirring, for about 2 minutes. At this stage add the beef, and fry until browned (about 2 min)
- Throw in the cooked rice, and add the oyster sauce, fish sauce and hoisin sauce. Fry for about 5 minutes, stirring constantly, until the rice has heated through and has gotten some colour
- Turn off the heat, add the coriander and stir through. Serve immediately.
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