Contributor: Aaron Andrews

Choosing a recipe to contribute to the ‘New British Cookbook’ is difficult. 2020 has been filled with lots of different attempts to make interesting new foods—sometimes even successfully—including the obligatory sourdough and banana bread loaves. But this year has also highlighted the importance of cobbling something together from store cupboard basics or a random assortment of leftovers—hence Miscellaneous Fried Rice.

This isn’t really a recipe, but more of a list of things you might have lying around. Miscellaneous Fried Rice can be eaten at any time of day or night (it’s 2020, there are no rules anymore), as a meal, or a side depending on what you’ve got in the fridge and whether you can be bothered to cook a more lavish feast.

Ingredients

Leftover rice, enough for everyone

Garlic, crushed or finely chopped

Ginger, finely grated

Whatever vegetables need using up

Neutral oil for frying

Sesame oil (can be a nice addition if you’ve got any in the cupboard – see also, a dash of rice wine vinegar)

Egg(s), beaten

Soy Sauce

Sriracha

Method

1. Rummage round the kitchen and cobble together an assortment of vegetables. Slice, dice, or chop as needed.
2. Heat some neutral oil and sauté or stir fry the garlic and ginger (to taste) before adding the vegetables.
3. Once the vegetables are nearly done, add the leftover rice. This should preferably be cold because otherwise it clumps together.
4. Cook the rice for a couple of minutes before adding a bit of sesame oil (it can give a toast-y background flavour).
5. Add the beaten egg and stir through, cook.
6. Add soy sauce and stir through the rice.
7. Serve in a bowl and (if it’s your thing) top with a bit of Sriracha for a bit of heat.

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