Fridge-foraged fried rice

Ready in 20 mins Serves 2

2 eggs

2 tsp fish sauce

2 Tbsp neutral oil

2 spring onions, thinly sliced, green and white parts

2 cloves garlic, crushed

1 red pepper, deseeded, cored, thinly sliced

1 carrot, thinly sliced

½ long red or green chilli, deseeded and

thinly sliced

1 Tbsp finely grated fresh ginger

3 cups cooked brown or white rice

1-2 cups diced cooked chicken, diced ham, or grated tofu (optional)

2 handfuls bean sprouts or finely chopped cabbage or bok choy stalks

2 Tbsp soy sauce

1-2 tsp chilli oil, (optional)

TO SERVE

2 Tbsp roasted peanuts

2 Tbsp chopped coriander leaves

1 red or green chilli, thinly sliced Lime cheeks, to serve (optional)

Lightly whisk eggs and fish sauce in a bowl and set aside.

Heat oil in a heavy-based frypan and add spring onions, garlic, pepper, carrot, chilli, and ginger and sizzle for 30 seconds, stirring constantly.

Make a space in the pan and add eggs, stirring until they set in curds. Add rice, bean sprouts, cabbage or bok choy, soy sauce and chilli oil if using and cook over a high heat, stirring now and then without breaking up the egg too much, until heated through (about 5 minutes).

Add peanuts and coriander and toss lightly to combine. Pile into bowls, scatter with chillies and serve with lime cheeks to squeeze over the top, if desired.

NOTE: Whenever we have rice I cook extra so there’s some in the fridge or freezer for another day. I’ll fry it up with whatever vegetables are at hand and throw in a couple of eggs or some leftover chicken or meat for protein. This recipe serves four but is easily scaled up for more.

Match this with ...

Deep Down Marlborough Sauvignon Blanc 2022 ($27)

All the ginger, soy, chilli and garlicky goodness just hollers for something stacked with tasty tropicality and terrific tension. Seeing as its label already says “certified organic”, “wild ferment’, “single vineyard” and “vegan friendly”, I don’t need to tell you much more, other than this ultra-complex wine is produced by Seresin alum Clive Dougall and erupts with lime, lemongrass, soft herbs and hay. It might say “Deep Down”, yet it has a featherlight touch. It’s also crunchyfresh, cracking with flavour, cleansing, juicy and not your usual slap-in-the-sipper style. bythebottle.co.nz

— Yvonne Lorkin