Before you give me the famous Chrissy Tiegen face (the one at the grammy’s) hear me out. This is really delicious and it’s the perfect way to use all those veggies in your freezer that are about to go bad. It is delicious and so easy to throw together, It also pairs well with everything and I mean everything! You can pair it with my chicken sauce , my shrimp sauce or my grilled prawns . It’s perfect and it also very good on its own. It is also completely vegan. Check my highlights for a video on how I made this.

Recipe 6 Servings

7 cups (931g) cooked rice, refrigerated.    

Veggies*

1/2 cup carrot, small dice

1/2 cup diced onion

1 1/4 cups finely chopped spring onions (green part only)

2/3 cups chopped bell pepper, small chop

• You can use whatever veggies you have. These are the ones I had when I was make the fried rice.

Sauce

4 tablespoons low sodium soy sauce

2 teaspoons sugar

Extras

2 tablespoon chopped garlic

1 1/2 teaspoons ginger paste

1 chili, finely diced (optional)

1/8 teaspoon black pepper 

Directions

Combine the ingredients for the sauce and set aside.

Heat up 2 tablespoons of veg oil in a wok over medium high heat.Add the garlic and ginger and fry until fragrant, about a minute then add the diced onions and carrot. Cook until carrot is at desired softness then add your bell pepper and black pepper. Stir, cook for a minute then add the cold rice. Stir everything together then add the sauce. Stir, taste and adjust salt. Add the spring onions and turn the heat off. Serve warm with my super delicious shrimp stir fry or beef sauce