This is the recipe I make when the fridge looks like a graveyard of good intentions - half a bag of frozen veg, some rice from two nights ago, an egg or two. Fried rice isn't really a recipe so much as a rescue mission, and it's one of the most useful things you can learn to make on a budget. 𝗙𝗿𝗲𝗲𝘇𝗲𝗿-𝗖𝗹𝗲𝗮𝗿𝗶𝗻𝗴 𝗙𝗿𝗶𝗲𝗱 𝗥𝗶𝗰𝗲 Serves 4 · Prep: 10 min · Cook: 10 min · Total: 20 min 𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴: ● 3 cups cooked, cold rice (day-old is genuinely best) ● 2 eggs, lightly beaten ● 1 cup frozen mixed vegetables ● 2 spring onions, sliced ● 2 tbsp soy sauce ● 1 garlic clove, crushed ● 1 tbsp oil ● Optional: 1 tsp sesame oil, leftover chicken or ham, chilli 𝘔𝘦𝘵𝘩𝘰𝘥: 1. Heat a little oil in a large pan or wok. Pour in the beaten egg, scramble quickly, and set aside. 2. Add a bit more oil, then the garlic and frozen veg. Stir-fry for 2–3 minutes. 3. Add the cold rice, breaking up any clumps with your spatula, and stir-fry for 3–4 minutes until it starts to catch a little colour. 4. Add the soy sauce and toss to coat evenly. 5. Fold the scrambled egg back through, along with any leftover meat if using. Top with spring onion and a drizzle of sesame oil if you have it. 𝘞𝘩𝘺 𝘪𝘵'𝘴 𝘨𝘰𝘰𝘥 𝘧𝘰𝘳 𝘺𝘰𝘶: Eggs are a complete protein. They contain everything your body needs and can't make on its own. Frozen vegetables are actually flash-frozen at peak ripeness, so they often hold onto more nutrients than "fresh" veg that's been sitting in transit and on shelves for days. And using up what's already in your freezer means better portion control and a lot less food waste. 𝘉𝘶𝘥𝘨𝘦𝘵 𝘵𝘪𝘱: This is THE recipe for clearing out wilting veg, half-used sauces, and last night's leftover protein. Anything you don't use becomes tomorrow's lunch instead of the bin. It's worth it to cook extra rice on purpose a couple of nights a week so you've always got cold rice on hand (fresh, hot rice actually goes gluey in fried rice. Cold is correct, not a shortcut). 𝘚𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘪𝘯𝘵𝘦𝘳𝘦𝘴𝘵𝘪𝘯𝘨: Fried rice has been around for well over a thousand years, and it was invented for exactly this reason - to use up leftover rice so nothing goes to waste. It might be the original zero-waste recipe.