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"whatever You Have on Hand" Fried Rice

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“I've adapted this recipe from the Australian Women's Weekly Asian Meals in Minutes cookbook to accommodate things I usually have in my pantry and freezer. Feel free to substitute as I do if you wish. I cook rice in large quantities then divide it into serving sizes in ziplock bags and freeze it. This makes a nice side-dish for Chinese food but we like it as an easy, tasty and light weekend supper. The quantity given will make four main meal serves or about 6 serves as a side dish.”

Ingredients Nutrition


  1. Brush a large frying pan or wok with a little of the oil and place over medium heat.
  2. Add half the egg and tilt pan until egg covers all or most of the pan (or the bottom of the wok).
  3. When cooked enough to lift the edges, roll omelette up using a spatula and lift on to a plate.
  4. Repeat with the second half of the egg mixture.
  5. Slice rolled omelettes thinly into strips - set aside.
  6. Add remaining oil to the pan.
  7. Add garlic, ginger, onions, and beans (if using) and stir fry until onions are cooked and beans are just tender.
  8. Add ham and stir fry for about 3 minutes.
  9. Add prawns and peas (if using) and stir fry until prawns change colour.
  10. Add rice, water-chestnuts (if using) and soy sauce, and stir fry until rice is hot.
  11. Add sliced omelettes and bean sprouts (if using) and stir fry briefly before serving.

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