If you’ve got one kid who gags at onions and another who treats peas like actual poison, this one’s for you.
This is my go-to fried rice when I need dinner fast, I’m using up leftovers, and I want zero complaints at the table. It’s flexible, forgiving, and easy to tweak depending on which child is watching you cook.
Bonus? It’s perfect for the freezer and leftovers the next day (hello, win-win).
Ingredients
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1 tablespoons sesame oil
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2 cloves garlic, crushed
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3 cups cold cooked rice (yesterday’s rice works best!)
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2 eggs
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2 tablespoons soy sauce
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Optional add-ins (choose your child’s adventure 😅):
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Cooked chicken (leftovers from the night before chopped up)
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Chopped broccolini
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Corn
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Peas (only if that child isn’t watching)
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How to make it
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Heat the sesame oil in a large pan or wok over medium heat.
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Add the garlic and cook until soft and fragrant (don’t let it brown).
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Toss in the cold rice, breaking it up with your spoon.
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Crack in the eggs and stir through the rice until cooked.
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Pour over the soy sauce and mix well so everything’s coated.
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Add the chopped chicken and any cooked veggies you’re using.
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Stir-fry for another few minutes until everything is hot and happy.
That’s it. Dinner done. Minimal dishes. Maximum peace ✨
Mum tips
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Cold rice = non-soggy fried rice (fresh rice just won’t cut it)
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This works with any leftover protein - chicken, pork, tofu, even prawns
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Serve leftovers in a food jar for school lunch the next day
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Add veggies after separating portions if you’ve got strong opinions at the table
This is one of those recipes that proves dinner doesn’t have to be fancy to be a hit - it just has to be quick, flexible, and onion-free.
Freezer-friendly win
This fried rice is also perfect for batch cooking. Once cooled, portion it out and freeze flat in Sinchies reusable freezer bags.
- Lays flat to save freezer space
- Easy to defrost and reheat
- Ideal for those late afternoons when there’s zero time (or energy) to cook
Just pull one out, reheat, and dinner is sorted.
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