Summary of "Store Cupboard Fried Rice | Keep Cooking & Carry On | Jamie Oliver #withme"

Store Cupboard Fried Rice — Jamie Oliver

(Keep Cooking & Carry On)

Egg
- 1 beaten egg (Jamie uses 1 to make a thin egg “pancake”; he notes “you’ll get 2 portions out of each 1 egg”).
Rice
- Preferably white basmati (Jamie prefers this). He used brown rice in the demo. Amount not specified — rough guidance: similar volume to the vegetables.
Rice noodles (optional)
- One small “nest” as a stretch ingredient.
Protein (optional)
- Bacon, sliced sausage, frozen prawns (Jamie used about 4 prawns), ham, smoked ribs, etc.
Vegetables (mix-and-match; examples Jamie used)
- Asparagus (2 spears, sliced)
- Tomatoes (2, quartered)
- Broccoli (or cauliflower)
- Leek (finely sliced; can substitute onion or spring onion)
- Cabbage (finely sliced — savoy/Chinese cabbage, spinach, bok choi, pak choi suggested)
- Carrot
- Corn (use as available)
Aromatics
- Ginger and/or garlic
Seasoning & flavour
- Curry paste — about 1 teaspoon (any kind)
- Soy sauce — to taste
Oil
- A little for frying

Large non-stick frying pan, heated until nice and hot.
Bowl for beaten egg.
Knife and board for slicing vegetables and egg roll.
If using frozen prawns: thaw in a bowl under running water.
Rice/noodles: refresh in cold water so they are cold before frying — Jamie emphasizes the rice/noodles must be cold or “it will stick.”

Important: make sure the rice/noodles are cold before stir-frying — otherwise they’ll stick.

Prepare vegetables and aromatics
- Slice asparagus, quarter tomatoes, chop broccoli, finely slice leek and cabbage, grate or slice carrot. Slice ginger and garlic.
Make the egg pancake
- Beat the egg in a bowl.
- Heat a little oil in the hot non-stick pan.
- Pour the beaten egg to make a thin pancake; move the pan so it spreads evenly.
- Cook until set, then roll up and slice into ribbons (“egg tagliatelle”).
- Set aside for tossing through the rice later.
Fry the protein
- Add a little more oil if needed.
- Add sliced sausage (or bacon/ham) and fry until it gets colour.
- When it’s coloured, add prawns and the ginger & garlic; stir and cook briefly until fragrant.
Add flavour
- Stir in about 1 teaspoon curry paste and mix through.
Add vegetables
- Add prepared vegetables (asparagus first in the demo) and toss to combine.
Add rice/noodles
- Add cold rice (and rice noodles if using). Jamie uses roughly equal quantities of veg and rice.
- Break up the rice and toss everything together.
- Season with soy sauce to taste.
Finish and serve
- Fold in the sliced egg ribbons and mix through.
- Plate immediately so the colours show and serve.

Protein: swap sausage for bacon, ham, smoked ribs, or add more prawns.
Vegetables: use cauliflower, savoy/Chinese cabbage, spinach, bok choi, pak choi, spring onions, regular onions, etc.
Carbs: basmati rice, brown rice, rice noodles, or a combination.
Spice/seasoning: any curry paste; adjust soy sauce to taste.

Toss everything together and plate simply to showcase the colours.
Serve immediately. Jamie describes it as “Singapore style fried rice” with a mix of rice and noodles, lots of veg, and flexible surf-and-turf options.