This easy fried rice recipe is perfect for a last-minute dinner as it takes just 15 minutes, uses only one pan and requires ingredients you likely have in your fridge
If you don’t know what to make for dinner, then try this delicious rice recipe which uses leftover ingredients and takes just 15 minutes.
It’s always a nightmare when you finish a long day’s work and realise you don’t have anything ready for dinner. In these moments, it’s tempting to opt for your favourite takeaway. However, this quickly adds up financially and can even take a toll on your health, as many popular takeaways are high in calories and other additives.
Fortunately, a recipe producer from The Kitchn has revealed a brilliant way to use old ingredients to make a quick and nutritious meal – that also tastes delicious. Hot dog fried rice may sound like a strange combination, but according to the cooking expert it’s one of her “favourite quick meals to make at home”.
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The entire recipe involves using leftover hotdogs, cold rice and whatever veg you happen to have lying around in your fridge. The Kitchn writes: “This recipe works because it hits that perfect balance between nostalgic and practical.
“Fried rice is one of those dishes that’s endlessly flexible, and using hot dogs gives it a salty, savoury bite that works surprisingly well!”
Even better, it comes together all in one pan, meaning you don’t have to deal with a big pile of dirty dishes when you’re done.
The first step is ingredient prep. According to the recipe, you should slice four leftover hot dogs crosswise into 2.5-cm-thick slices, mince three cloves of garlic, thinly slice four spring onions (separating the green parts from the white parts), and chop one-and-a-half cups of whatever vegetables you please.
To make the sauce, in a small bowl, mix together a tablespoon dark soy sauce, a tablespoon of soy sauce, two tablespoons of oyster sauce and chili garlic sauce to taste.
Next, heat a large skillet or wok over medium-high heat, add a tablespoon of vegetable oil and scramble your two large eggs. Once cooked, put on a plate and set aside.
Then, in the same pan, cook the hot dogs until they turn a brown colour. Add the garlic and white parts of the spring onions, cooking for about 30 seconds until fragrant.
Once you’ve done this, you can throw in your chopped vegetables and stir-fry for a few minutes until tender but still crisp. Then you can throw in your four cups of cold cooked white or brown rice and add it to the pan, stirring well to combine.
Last but not least, pour in the sauce, stir to coat and place the eggs back in the pan. Mix until evenly heated through, then top with the chopped spring onion greens before serving.