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Leftover fried rice with Brussels sprouts, egg and ginger
Leftover fried rice made with cooked rice from the day before, Brussels sprouts, scrambled egg, ginger, garlic, spring onions and soy sauce. A quick lunch in 20 minutes, dairy-free.
At a glance
Serves 2
Prep time: 10 min
Cooking time: 10 min
Total time: 20 min
Calories: 596 kcal per serving
Protein: 23 g
Fat: 19 g
Carbs: 79 g
Ingredients
500g cooked rice from the day before
250g Brussels sprouts
3 eggs
2 spring onions
15g fresh ginger
1 garlic clove
2 tbsp olive oil
2 tbsp soy sauce
Method
You’ll need: frying pan · chopping board · knife
Trim the Brussels sprouts and slice them thinly. Chop the ginger and garlic and slice the spring onions into rings.
Fry the sprouts in half the olive oil in a large frying pan over a high heat for 4 min, until browned at the edges.
Add the ginger, garlic and the white parts of the spring onions and fry everything for 1 min.
Add the rice and the remaining olive oil to the pan and fry for 4 min, until the rice is piping hot and lightly toasted.
Push the rice to the side, whisk the eggs in the empty space and stir them in once they set. Season with soy sauce and scatter over the green parts of the spring onions.
Good to know
Fried rice only works with rice from the day before; freshly cooked rice sticks. Thinly sliced Brussels sprouts turn nutty rather than cabbagey in a hot pan. Twenty minutes, one plate, no more leftovers.
Cool cooked rice within 1 hour, not 2, refrigerate it and use it within a day, not 2 (NHS). The pan must be really hot, or the rice steams instead of frying.
Storage
Eat it fresh; the rice is already reheated, so don't keep it even 1 day (NHS).
Allergens
Contains egg, soya and gluten (wheat in the soy sauce); no milk. Suitable for children. In pregnancy, cook the eggs until completely set.
