Leftover stir-fry with fried rice
Use yesterday's rice and vegetables
Active: 15 min
270 kcal per person
7 g protein per person
Asian
Protein source: rice and vegetables · Carb source: rice
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Ingredients for 4 people
- 500 g cold cooked rice, from the day before
- 400 g leftover vegetables, carrot, pepper, peas
- 10 tbsp soy sauce
- 2 tbsp sesame oil
- 2 cloves garlic, cloves, crushed
- 4 spring onion, in rings
Method
- Heat the sesame oil in a wok and fry the garlic for 1 min.
- Add the vegetables and stir-fry for 3 min.
- Add the cold rice and fry over high heat for 3 to 4 min.
- Add the soy sauce and garnish with spring onion.
Tip
Cold rice works best. Cook an extra portion with the tofu and rice stir-fry, then this lunch is ready the next day. For more protein, fry 200 g of diced tofu or tempeh with it, or stir 150 g of edamame through the rice.
Keeps for 1 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
aziatische sauzen
- Clearspring · Albert Heijn, BioPlanet
- Kikkoman · Delhaize, Colruyt, Albert Heijn, Carrefour
- Thai Heritage · Delhaize, Colruyt
- Blue Dragon · Delhaize, Colruyt, Carrefour
- Flying Goose · Delhaize, Colruyt
- Go-Tan · Delhaize, Colruyt, Albert Heijn, Carrefour
- Lee Kum Kee · Colruyt, Carrefour
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This recipe appears in: Basic monthly menu, 28 days