eat more veg!
Back when I had to smuggle vegetables into my greens-averse daughter, I concocted ways to secretly pack meals with good stuff. My ragu (p59) contains more veg than meat, but it’s chopped small and cooked down, so no one will ever know. I double the recipe and freeze it for quick midweek dinners. And, my fridge-raid fried rice, below, is really quick and versatile – you can use most veg from the fridge, and it’s a surefire winner.
Fridge-raid fried rice
SERVES 4 PREP 15 mins COOK 15 mins EASY
2 tbsp vegetable oil1 white onion, finely chopped1 carrot, finely chopped100g green beans, chopped1 red or yellow pepper, finely chopped½ medium broccoli, chopped into small florets150g cooked chicken (or any300g cold cooked rice2 eggs, beaten1 tbsp each sesame oil and oyster sauce1 spring onion, finely sliced1 tsp toasted sesame seeds
