If you’re stuck for dinner ideas, there’s an easy upgrade you can add to rice to give you a flavoursome and filling meal. It utilises leftover ingredients and can be whipped up in just 15 minutes, reports MirrorOnline.
We’ve all been there – after a long day at work, the last thing you want to do is cook. The temptation to order a takeaway is strong, but it can quickly become an expensive habit, not to mention the impact on your health due to the high calorie content and additives often found in these meals. Luckily, a culinary whizz from The Kitchn has shared a fantastic way to make use of those odds and ends in your fridge to create a speedy, nutritious and delicious meal.
Hot dog fried rice might sound like an odd pairing, but according to the food guru, it’s one of her “favourite quick meals to make at home”. The recipe calls for leftover hotdogs, cold rice and any vegetables you have on hand.
The Kitchn explained: “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!”
What’s more, it’s a one-pan wonder, saving you from a mountain of washing up afterwards.
The first step is to prepare your ingredients. According to the recipe, you need to slice four leftover hot dogs into 2.5-cm-thick pieces, mince three cloves of garlic, thinly slice four spring onions (separating the green parts from the white), and chop one-and-a-half cups of any vegetables you fancy.
To create the sauce, combine a tablespoon of dark soy sauce, a tablespoon of soy sauce, two tablespoons of oyster sauce and chilli garlic sauce to taste in a small bowl.
Next, heat a large frying pan or wok over medium-high heat, add a tablespoon of vegetable oil and scramble your two large eggs. Once cooked, transfer them to a plate and set aside.
Then, using the same pan, cook the hot dogs until they turn brown. Add the garlic and white parts of the spring onions, cooking for about 30 seconds until fragrant.
After this, toss in your chopped vegetables and stir-fry for a few minutes until they’re tender but still crisp. Then you can add your four cups of cold cooked white or brown rice to the pan, stirring well to combine.
Finally, pour in the sauce, stir to coat and return the eggs to the pan. Mix until evenly heated through, then garnish with the chopped spring onion greens before serving.