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

Store Cupboard Fried Rice — Jamie Oliver

(Keep Cooking & Carry On)

Ingredients

• 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

Equipment & prep

• 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.

Method (step-by-step)

1. Prepare vegetables and aromatics
   • Slice asparagus, quarter tomatoes, chop broccoli, finely slice leek and cabbage, grate or slice carrot. Slice ginger and garlic.
2. 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.
3. 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.
4. Add flavour
   • Stir in about 1 teaspoon curry paste and mix through.
5. Add vegetables
   • Add prepared vegetables (asparagus first in the demo) and toss to combine.
6. 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.
7. Finish and serve
   • Fold in the sliced egg ribbons and mix through.
   • Plate immediately so the colours show and serve.

Technique cues, timing & temperatures

• Pan should be “nice and hot” before frying.
• Cook the egg until set, then roll and slice.
• Fry sausage until it gets colour before adding prawns/garlic/ginger.
• Use only a small amount of curry paste (≈1 tsp).
• Ensure rice/noodles are cold/refreshed in cold water — warm rice will stick.

Chef tips & common mistakes to avoid

• Use whatever vegetables you have — this recipe is flexible.
• If you don’t have both ginger and garlic, either one is fine.
• Thaw frozen prawns under running water if needed.
• The egg pancake is a quick, low-skill way to add ribboned egg to the dish.
• Explicit warning: don’t stir-fry warm rice — it will stick.

Variations

• 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.

Plating & serving

• 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.

Presenter / source

• Jamie Oliver — Keep Cooking & Carry On Video: “Store Cupboard Fried Rice | Keep Cooking & Carry On | Jamie Oliver #withme”