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Everything fried rice

Why it worksThis is the meal for clearing out the fridge. Any leftover vegetable can go in, but the rice must be cold.

Ingredients

• 250 g white rice
• 3 eggs
• 250 g white cabbage
• 120 g carrots
• 120 g frozen peas
• 50 g spring onions
• 35 ml soy sauce
• 25 ml sunflower oil

Method

1. Cook the rice the day before as the packet says. Spread it out on a plate so it cools fast. Put it in the fridge as soon as it is cold and use it within 2 days.
2. Chop the carrot into small pieces. Slice the cabbage thinly. Slice the spring onions.
3. Heat the oil in a large frying pan on high heat. Fry the carrot and cabbage for 3 minutes. Add the frozen peas.
4. Push the vegetables to one side. Crack the eggs into the empty space and stir until just set.
5. Add the cold rice and break up any lumps. Add the soy sauce. Fry for 3 minutes on the highest heat, stirring, until the rice is hot all the way through. Add the spring onions.

A portion: about 530 kcal · 17 g protein · 78 g carbs · 14 g fat