In this easy recipe, a little leftover rice and vegetables are turned into a delicious, protein-rich dish of fried rice – boosted with whey protein. Don’t be afraid to experiment – the dish will be great with almost any leftover vegetables you have in the fridge.
2 servings
Ingredients
250 g leftover rice
250 g leftover cooked vegetables, chopped
2 scoops of neutral whey protein
1 onion, finely chopped
4 tbsp olive oil
1 clove of garlic
1 tbsp fresh ginger
1 fresh red chili
4 eggs, beaten
1 tbsp sesame oil
1 tbsp soy sauce
A handful of fresh coriander
Salt and pepper to taste
For serving:
2 sliced spring onions
A handful of peanuts
Method
1. Heat 2 tbsp of oil in a large wok over a high heat.
2. Chop the onion and and fry it in a wok in olive oil until lightly browned.
3. Chop garlic and ginger and add them to the wok.
4. Add the rice and stir fry until golden.
5. In another bowl, beat the eggs until completely combined.
6. Add soy and sesame oil to the wok.
7. Pour the rice mixture into a mixing bowl. Add the whey protein and mix well until the whey powder is evenly distributed.
8. Add the remaining oil to the wok, then tip in the egg mixture. When it starts to set, turn down the heat.
9. Push the eggs to the side. Add the leftover vegetables to the wok with a bit of salt.
10. Chop the chili and add it to the wok. Deseed, if you want the dish to be less spicy.
11. Add the rice and whey protein mixture to the wok. Mix everything together.
12. Chop the coriander and mix it into the dish.
13. Tip the dish into a serving bowl and sprinkle with the spring onions and peanuts to serve.