My attempt at using up a load of leftover rice culminated in this week’s back of fridge dinner. Tweak with whatever firm vegetables you have (I used a courgette and carrot, but other veg like squash, beets or celeriac would work too). If you’ve got a few little bits of veg that need using up (I had a few wrinkly mushrooms), throw them in too. This is also delicious served with toasted nuts or fresh herbs, like coriander or mint, if you have it.
2 medium firm vegetables, such as courgettes and carrots
1 thumb-sized piece of fresh ginger, peeled
sea salt and black pepper
160g cooked leftover rice
optional: 1 fresh red chilli, to serve
optional: ½ lime, to serve
optional: sweet chilli sauce, to serve
Roughly grate the vegetables and finely grate the ginger, then add to a large wok with a splash of oil over a medium-low heat (if you’ve got a garlic clove, crush this in too). Season with salt and pepper, then cook gently for 10 to 15 minutes, or until soft and sweet.
Add your leftover rice and stir well, then cook for a further few minutes until the rice is piping hot. Turn the heat up to medium-high, push the rice mixture to one side of the wok, then crack in the eggs. Whisk briefly, cook for a minute or so, then stir the eggs into the rice until combined. Season to taste with soy sauce and lime juice (if you have some). Divide between your bowls, then serve with sliced chilli, lime wedges for squeezing over, and little bowls of soy and chilli sauce, if you like.