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Also called kitchen sink fried rice but don’t worry, you won’t be frying the rice inside the kitchen sink. Nor will you be adding any kitchen sink to your fried rice. You will, however, be adding pretty much everything and anything to your rice (besides the kitchen sink) and frying it to golden perfection.

This is one of those recipes that you can use to clear out the fridge. If you don’t have the ingredients listed, but you do have other veggies which are begging to be eaten, then throw them in. You can even use a bag of mixed frozen veggies, for speed! And if you don’t have any cooked rice, microwave rice pouches work perfectly too!

Serves: 4

Prep time: 5 minutes

Cooking time: 16 minutes

Ingredients

For the sauce

  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 tbsp ginger paste
  • 1 tbsp gochujang paste
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp boiling water

For the fried rice

  • 1 tbsp vegetable oil
  • 300g extra-firm tofu, drained and cut into small cubes
  • 120g green beans, trimmed and cut into thirds
  • 150g red cabbage, finely shredded
  • 1 medium carrot, peeled and cubed
  • 100g frozen peas
  • 400g cooked rice, cooled
  • 3 spring onions, finely sliced
  • 2 tbsp crushed dry roasted peanuts
  • Sriracha, for topping or drizzle with a little crispy garlic chilli oil for an extra kick

Method

  1. Mix all the sauce ingredients in a small bowl until the sugar dissolves, then set aside.
  2. Heat the vegetable oil in a large non-stick frying pan or wok over medium–high heat. Add the tofu and cook for 4–5 minutes, or until golden on all sides.
  3. Add the green beans, red cabbage, carrot and peas, and cook for 3–4 minutes, or until tender but still crisp.
  4. Add the cooked rice to the pan. Stir to combine, and fry for 5 minutes, stirring occasionally to prevent sticking.
  5. Pour the sauce over the rice mixture and toss well to coat evenly. Cook for another 2 minutes to heat through.
  6. Stir in most of the spring onions, reserving some for garnish.
  7. Serve topped with crushed peanuts, the remaining spring onions and a drizzle of sriracha or crispy garlic chilli oil.

Other recipes you may be interested in:

Stress-free dinners by Richard Makin | Bloomsbury Publishing | $49.99

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