'What's in the fridge' fried rice

Stuck for dinner ideas? Clear out your fridge and create fried rice for a hearty family meal.

• 2 1/2 cups SunRice long grain white rice
• 1 tablespoon peanut oil
• 1 brown onion, cut into thin wedges
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, finely grated
• 4 cups diced vegetables (see note)
• 2 cups leftover chicken, cooked and sliced
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• Fresh coriander leaves, to serve

Energy 2972kJ	Fat saturated 2.50g
Fat Total 10.90g	Carbohydrate sugars g
Carbohydrate Total 118.50g	Dietary Fibre 7.30g
Protein 29.80g	Cholesterol 63.00mg
Sodium 822.00mg

All nutrition values are per serve.

1. Step 1

   Cook rice following packet directions. Drain. Rinse under cold water. Drain well. Spread rice onto a tray. Refrigerate until cold, if time permits.

2. Step 2

   Heat a wok over medium-high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 to 4 minutes or until starting to brown. Add garlic and ginger. Stir-fry for 1 minute. Add vegetables. Stir-fry for 4 minutes or until tender. Add chicken and rice. Stir-fry for 3 to 4 minutes or until heated through. Add combined soy and sugar. Stir-fry for 1 minute. Serve sprinkled with coriander.

We used a combination of frozen peas, canned corn kernels, carrot, celery and red capsicum.