We believe knowing how to make homestyle Fried Rice is a valuable life skill. It’s the perfect way to use leftover rice, leftover meat, and leftover veggies (or using good old frozen veggies). It makes a quick and satisfying meal that everyone will love.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Pre-cook your rice. Store in an airtight container in the fridge.
- Cook the rice using the absorption method. Place ½ cup of rice, 3/4 cup cup of water and a pinch of salt into a medium pot. Bring to the boil without the lid. Just before it comes to a boil, place the lid on the pot and turn it down to a low heat and cook for 12 minutes. Remove from the heat and allow to sit with the lid on for 10 minutes. Allow to cool before transferring into an airtight container.
Make your Chinese five spice marinade. Store in a jar in the fridge.
Ingredients
- 1 Tbsp honey
- 2 Tbsp rice vinegar
- 2 Tbsp tamari or soy sauce
- 1 tsp chinese five spice
- 1/2 tsp sesame oil
- 1 tsp ginger (grated)
- 1 garlic clove (crushed)
Method
- Add all of the marinade ingredients into a jar and mix well.
- Add chicken 12hr – 20 minutes before cooking your chicken.
Tips
Tips
- Fried rice is best made with old rice as the grains are firmer and drier then freshly cooked rice which prevents the rice from going to mush. You can still make fried rice from freshly cooked rice however, the texture will be slightly different.
- If you haven’t been able to pre-cook your rice, cook your rice as per the absorption method (below). Once the rice has cooked, spread the rice out on a plate or tray while it’s still hot and give it 5 – 10 minutes to allow the moisture to evaporate.
Absorption method
- Cook the rice using the absorption method. Place ¾ cup of rice, 1 ½ cups of water and a pinch of salt into a medium pot. Bring to the boil without the lid. Just before it comes to a boil, place the lid on the pot and turn it down to a low heat and cook for 12 minutes. Remove from the heat and allow to sit with the lid on for 10 minutes.
- Once the rice has cooked, spread the rice evenly across onto a large tray too cool.
Shortcuts
Vegetables
- If you can’t get your hands on broccolini, regular broccoli would work well too.
- You could also use diced brown onion, finely diced carrot, frozen corn and green beans.
- This recipe also works well with leftover, already cooked vegetables.
Protein
- For a vegetarian option, swap the pork for a 300g block of tofu and marinate as you would the pork. Cut the block in half, forming two thin ‘steaks.’ Cook 3 – 4 minutes each side or until golden, remove from the heat, slice and serve on top of your fried rice.
- You can swap out the pork for chicken thighs using the same marinade.
- Leftover meat such as roast or grilled chicken works well in this recipe.
- You can swap the pork scotch steak for pork fillet but note this will take longer to cook.
Other
- Swap rice for cauliflower rice.
- Swap white rice for brown rice.
Ingredients
Pork
- 400g pork scotch steak
- 1 Tbsp honey
- 2 Tbsp rice vinegar
- 2 Tbsp tamari or soy sauce
- 1 tsp Chinese five-spice
- ½ tsp sesame oil
- 1 tsp ginger (grated)
- 1 garlic clove (crushed)
Fried rice
- 2 Tbsp coconut oil
- 250g broccolini (cut into thirds)
- 1 bunch of kale (torn in to small pieces)
- 2 tsp ginger (grated)
- 2 garlic cloves (crushed)
- ¾ cup white rice (equivalent to 2 ¼ cups cooked)
- ½ tsp turmeric
- 1 cup peas (defrosted)
- 3 eggs
- 2 Tbsp sweet chilli sauce
- 3 – 4 Tbsp tamari or soy sauce
- 4 spring onions (finely sliced)
- 3 tsp sesame oil
- Salt and pepper
Garnish
- 1 fresh red chilli (finely sliced)
- 1 spring onion (finely sliced)
- 2 tsp sesame seeds (toasted)
Method
- Start off by marinating the pork – add the marinade ingredients (honey, rice vinegar, tamari or soy sauce, Chinese five-spice, sesame oil, ginger and garlic) into a medium bowl and mix well. Add the pork and allow it to marinate in the fridge for a couple of hours if you have time, otherwise just while you get everything else ready.
- Add 1 Tbsp coconut oil and 3 Tbsp of water to a large saucepan over a medium heat. Add the broccolini and cook for 3 minutes, add garlic, ginger and kale, and cook for 1 minute longer. Remove them from the pan and set them aside (the brocollini should be al dente and kale starting to wilt).
- Add 1 Tbsp of coconut oil to the same pan over high heat, add the cooked rice and spread it in an even layer. Leave the rice undisturbed for 2-3 minutes before tossing, then frying it for another 2-3 minutes undisturbed (some grains should be crispy). At the same time get the pork on in a seperate pan – add coconut oil to a pan over high heat. Once hot add the pork, reduce heat to medium and cook for approx. 5-7 minutes on each side.
- Add the peas to the rice and stir well to evenly distribute through the rice.
- Move your rice and peas to the side of the pan, exposing around ⅓ of the pan, add a little more coconut oil followed by the eggs. Season with salt and pepper, use a fork to scramble the egg, and toss through the rice. The eggs should be in small shreds, evenly dispersed throughout the rice.
- Add the turmeric, tamari (start with 3 Tbsp , taste and add another if you would like it saltier), and sweet chilli to the rice and stir well. Add the broccolini, kale, and spring onion to the pan with the rice, and give it a good toss until it is all fully combined. Drizzle over the sesame oil.
- Once the pork has cooked, remove from the heat and slice ready to place on top of the fried rice.
- Serve topped with sliced pork, sprinkle with spring onion, sesame seeds, and chilli. Enjoy!
Variations
Vegetables
- If you can’t get your hands on broccolini, regular broccoli would work well too.
- You could also use diced brown onion, finely diced carrot, frozen corn and green beans.
- This recipe also works well with leftover, already cooked vegetables.
Protein
- For a vegetarian option, swap the pork for a 300g block of tofu and marinate as you would the pork. Cut the block in half, forming two thin ‘steaks.’ Cook 3 – 4 minutes each side or until golden, remove from the heat, slice and serve on top of your fried rice.
- You can swap out the pork for chicken thighs using the same marinade.
- Leftover meat such as roast or grilled chicken works well in this recipe.
- You can swap the pork scotch steak for pork fillet but note this will take longer to cook.
Other
- Swap rice for cauliflower rice.
- Swap white rice for brown rice.
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