Eat it before you have to bin it!

It's generally not a good thing when you have to throw away food because you haven't eaten it in time. It's a waste of good food and a waste of your hard-earned cash. 

But what if there was an easy go-to recipe to use up all those things in your fridge that are still good, but not for long?

Here in our canteens, we hate food waste as much as you do, this is why we partner with Waste Knot in our canteens to ensure less food is thrown away. So check our tried and tested recipe for Fridge Clear-Out Fried Rice. It's healthy, nutritious, and easy to put together with whatever you have in your fridge right now.

Fridge Clear-out Fried Rice

INGREDIENTS

• 1 cup of cooked rice
• Any vegetables you have (peppers, carrots, peas, sweetcorn, etc.), roughly chopped
• Any protein you have (chicken, pork, tofu, eggs), diced or scrambled
• 1-2 tablespoons of cooking oil (vegetable or sesame oil)
• 2-3 tablespoons of soy sauce, to taste
• 1 tablespoon of oyster sauce (optional)
• Garlic, minced (optional, if you have it)
• Salt and pepper, to taste
• Green onions or coriander for garnish (optional — if you're feeling fancy)
• A dash of chilli flakes or hot sauce (optional, for a spicy kick)

METHOD

1. Prep Ingredients: Make sure all your ingredients are chopped and ready. If using eggs, beat them lightly in a bowl.
2. Cook Protein: Heat a tablespoon of oil in a large pan or wok over medium-high heat. Add your choice of protein and cook until browned and cooked through. If you're using eggs, scramble them in the pan and then remove everything to a plate and set aside.
3. Sauté Vegetables: In the same pan, add a bit more oil if needed, and throw in the garlic (if using) and any harder vegetables first (like carrots). Cook for a few minutes before adding softer vegetables (like peppers). Sauté until they're just soft.
4. Combine Rice and Season: Add the cooked rice, breaking up any clumps. Stir everything together and let the rice get hot and slightly crispy. Then, add the cooked protein (or scrambled eggs) back into the pan.
5. Season: Pour soy sauce and oyster sauce (if using) over the rice mixture. Stir well to ensure everything is evenly coated. Season with salt and pepper to taste. Add chili flakes or hot sauce if you like it spicy.
6. Garnish and Serve: Once everything is hot and well-mixed, take the pan off the heat. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions or coriander.

This recipe is all about improvisation and using what you have, so feel free to substitute any of the ingredients based on what’s lurking in your fridge.

Want some more recipes or tips on how to cut down on your food waste? Check out the below stories;

• Cutting down on food waste
• Leftover bubble and squeak recipe
• One ingredient spotlight

Enjoy turning your leftovers into a delicious new meal! 🍴

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