Budget special fried rice recipe
 Fried rice is a fast family meal that makes the most of leftovers from a roast, as well as your store cupboard and freezer. You'll need a large pan to cook it. This recipe is part of a budget meal plan for six. In November 2023, this recipe was costed at an average of £3.88 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz long grain rice500g/1lb 2oz frozen mixed vegetables or peas3 tbsp vegetable oil6 medium eggs, beaten1 medium onion, finely chopped125-250g/4½– 9oz skinless leftover roast pork, cut into small chunks2 tbsp tomato ketchup2 tbsp dark soy sauce, plus extra to serve 300g/10½oz long grain rice 500g/1lb 2oz frozen mixed vegetables or peas 3 tbsp vegetable oil 6 medium eggs, beaten 1 medium onion, finely chopped 125-250g/4½– 9oz skinless leftover roast pork, cut into small chunks 2 tbsp tomato ketchup 2 tbsp dark soy sauce, plus extra to serve Method Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander.Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate.Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander. Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate. Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate. Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Recipe tips If making this recipe as part of the budget meal plan for six, you will use leftover roast pork from the roast pork and veg with gravy recipe. You can use any vegetables you like in this dish. Diced leftover vegetables work well, as do any bits and pieces you already have in the fridge. Leftover roast chicken also works well. For a bit of spice, drizzle with sriracha sauce or stir in some dried chilli flakes at the same time as the soy and ketchup. For a vegetarian version, fry the onion with sliced mushrooms and a handful of roughly chopped nuts.