2 cups Rice, cooked
1 carrot, diced*
1 cup peas*
1 small eggplant, diced*
1 small onion, diced*
2 cloves garlic, chopped
100g pumpkin, diced*
1 bunch broccolini*
1 potato, diced*
1 capsicum, diced
2 - 3 tbsp soy sauce
3 tsp oil
1/2 tsp chilli powder
*vegetables can be a mix of whatever you have in your fridge as this is an ideal recipe for using up food that is a little older. The above is a guide only
Fry onion in oil until translucent
Add in eggplant, potato, carrot, capsicum, pumpkin and garlic and fry until tender
Add in soy sauce, chilli powder, peas and broccolini and stir well
Add rice in and fry all fro 3 - 5 minutes
Check seasoning and add more soy sauce if desired
The Story Behind the Recipe:
When FoodFaith went to visit Our Big Kitchen, the team helped cook fried rice to be distributed to the different groups they work with to feed those in need. This is a version of that recipe that you could easily use as a base at home to make a delicious healthy meal for your family.
As mentioned, you can choose whichever vegetables you like or need to use from your fridge and even if you have left-over rice from the night before that will work well too along with roast meat, some bacon or even tofu. We also think it’s a great recipe to have in your repertoire over the holiday season where left-overs and extras abound, along with extra guests.
We hope that whatever you celebrate you enjoy the festive season filled with love, laughter, family and of course plenty of food!