Kitchen Sink Fried Rice

the ultimate 'anything goes' dish

the ultimate ‘anything goes’ dish

Yeah, I know. It’s a weird recipe title.

I don’t usually get so creative with my headers, but this really was a “kitchen sink” effort.

It was a drizzly Tuesday, there were just scraps in the fridge and neither Hubs nor I wanted to go out to eat.

So instead I dug out some already-cooked rice from a previous dinner, added some vegetables, a few spices and voila. Tasty food worthy of any Chinese restaurant.

did you know that cooked-and-cooled rice is a good source of resistant starch?

did you know that cooked-and-cooled rice is a good source of resistant starch (which is great for your gut bacteria)?

Feel free to mix and match according to what’s in your fridge. The essential elements are cooked white rice, eggs, some sort of meat and a few veggies for colour.

Other than that, the plate is your canvas. Go make delicious art!

Kitchen Sink Fried Rice (serves 3-4)

  • 2 cups cooked white rice
  • 1 small head of broccoli
  • 2 carrots, peeled and chopped into tiny cubes
  • 1 green onion, finely chopped
  • 2 eggs
  • 4 slices pastrami, shredded
  • 2 tbsps butter or coconut oil
  • 2 tsps coconut aminos or soy sauce
  • 1 tsp chinese five-spice powder
  1. Whisk the eggs together, season and set aside.
  2. Heat the butter/oil in a large, deep frying pan or wok. Add the carrots and broccoli. Gently fry for 5 minutes.
  3. Add the onion, pastrami and rice. Stir to combine then add the coconut aminos and five-spice powder. Stir well and cook for a minute, adding more oil if neccessary.
  4. Spoon the contents of the frying pan onto a plate/bowl. Pour the eggs into the empty pan and break up with a spoon as they start to cook, as if scrambling them.
  5. Tip the rice back into the pan and mix well with the eggs so everything combines. Serve immediately.

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