Paid partnership with Aldi UK
Food waste is one of my biggest pet hates. Every month we spend a small fortune on food to stock the fridge, freezer and cupboards and we regularly meal plan to ensure we can reduce how much we waste. I hate to throw food away. Today, Wednesday 29th April, it’s international Stop Food Waste Day and in partnership with Aldi, I’ve got a simple yet exciting recipe to share. This Rainbow Fried Rice dish uses basic store cupboard ingredients combined with leftover vegetables from the fridge to create a delicious meal the whole family will enjoy.
A family friendly versatile dish
This Rainbow Fried Rice dish is a really versatile meal. In our recipe, we have used up some of the vegetables from the fridge and peas and sweetcorn from the freezer. It’s a great way of getting children to eat their vegetables and of course, everyone loves a rainbow. We have used a red bell pepper, half a green cabbage, green peas and yellow sweetcorn. You could add in all your favourite vegetables or others you have in that need using up. We have also used up a couple of eggs that needed to be used up.
From the store cupboard, we have used white basmati rice (unfortunately I cannot get my children to eat brown rice for love nor money!) but either variety of rice works well in this dish. I have also used a low fat calorie spray for the wok, a splash of soy sauce and some grated ginger and crushed garlic to bring the dish together. These are all ingredients we had in the cupboard and use on a regular basis.
To ensure the dish mixes well together, chop your vegetables up into small bite pieces. This is also a great way to ensure little hands will eat the dish as it is really easy to eat.
I usually boil the rice in a separate saucepan and set aside once cooked through. Scramble the eggs in a wok and add the vegetables. Next, add the grated ginger and crushed garlic and heat through the vegetables before adding a splash of soy sauce and the cooked rice. Stir the rice through the scrambled egg and vegetables for a few minutes before serving.
Here’s the Rainbow Fried Rice Recipe
A delicious dish that uses up colourful vegetables from the fridge and freezer combined with everyday store cupboard ingredients. A versatile meal for the whole family.
- Half a green cabbage
- 1 orange bell pepper
- 100g of frozen peas
- 100g of sweetcorn
- Low fat cooking spray
- 200g basmati rice
- 1 tablespoon of light soy sauce
- 2 garlic cloves, crushed
- 2cm of ginger, chopped
Chop all the vegetables into bite size pieces. Rinse rice under cold water and add to a pan of boiling water. Simmer rice for 15-18 minutes until cooked through. In a wok, spray some cooking spray and allow to heat up. Add the eggs and stir continuously to create scrambled eggs. Add the chopped vegetables to the wok and cook for 3-4 minutes. Add crushed garlic and chopped ginger to the wok and stir through. Add a splash of soy sauce and stir well. Ensure all the dish is cooked through and serve.
You can use brown or white rice, whatever your family's preference. Use up any leftover vegetables from the fridge; mushrooms, spring onions and leeks work well in this dish.
Amount Per Serving: Calories: 107Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 285mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 3g
Always check your own portion sizes and additional calories if using different vegetables and variety of rice.
Reducing food waste is something we all could improve on. It’s really important, especially in these difficult times that we use up all we can from the fridge and cupboard supplies to feed the family for less.