Tag Archives: FRIED RICE

Top tips for reducing food waste part 3

Top tips for reducing food waste part 3

Make your fridge fabulous

One of the best ways to reduce food waste is to get organised. Obviously, shopping lists are essential, as is buying just what you need.

But an organised fridge is important too as it means that can easily find what’s in there and use up what you have.

I’ve had a complete revamp, and it really does help. Here’s how I did it:

  1. Remove everything from your fridge and throw away anything mouldy or that’s past its use-by date.
  2. Wipe inside with a solution of water and vinegar with a few drops of your favourite essential oil (I like lemon or peppermint).
  3. Move shelves up/down to make best use if the space.
  4. Add a few clear dishes or plastic tubs, which best fit your fridge. A Lazy Susan is great for jars!
  5. Decant food from bulky packaging and re-stock the fridge. Ensure that raw meat is at the bottom and cooked meat is stored above it and stack with the earliest use-by date on the top.

One of my favourite ‘fridge’ recipes is below. It’s ideal to adapt and use up any leftover veg, fish or meat.

 

Fantastic Food for Less

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp
  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions. Add the chorizo and egg to the pan and cook until lightly scrambled.
  3. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  4. Serve on warmed plates sprinkled with soy sauce.

 


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Recipe of the Week: Chorizo Fried Rice

Chorizo Fried Rice

A speedy favourite – this is so quick and easy. Just throw anything in that you have leftover in the fridge!

Chorizo Fried Rice

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 476 per portion
Fat 24g (11g sat) per portion

Ingredients

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp

Instructions

  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions.
  3. Add the chorizo and egg to the pan and cook until lightly scrambled.
  4. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  5. Serve on warmed plates sprinkled with soy sauce.

Cook’s tips You could replace the mushrooms with peppers, if you prefer. For an even more cost-effective meal you could cook your own basmati rice rather than using the microwave version. It will just take a little longer to prepare.

 

Fantastic Food For Less cookbookThis recipe is taken from Fantastic Food For Less.

The clever recipes in this cookbook show you how to cook fantastic food using good quality, affordable ingredients with minimum waste.

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