Chef’s ‘favourite’ fried rice recipe takes just 12 minutes and uses leftovers

Fried rice is a popular dish in a range of Asian cuisines as well as a staple national dish of Indonesia.

The comforting meal is typically made with leftover ingredients which lends itself to endless variations, just like this recipe by chef Tim Clowers.

In a video posted on his TikTok account (@cheftimclowers), the cooking expert said: “This is my favourite way to make fried rice – I start with day-old rice.”

Some people avoid reheating the grain for fear of falling ill, but NHS guidance states that rice can safely be reheated as long as it is kept in the fridge for no more than one day.

The NHS website reads: “When you reheat rice, always check that it’s steaming hot all the way through. Do not reheat rice more than once.”

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  • Six cups of cooked rice
  • Three spring onions
  • One medium carrot, shredded
  • Two tablespoons of minced garlic
  • Three eggs
  • Cooking oil
  • One teaspoon of ground ginger
  • Black pepper
  • Two tablespoons of soy sauce
  • Three tablespoons of frozen peas
  • One and half teaspoons of sesame oil (optional)

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Start by breaking up the cooked rice in a large mixing bowl then move on to preparing the vegetables.

Chop the spring onions into thin slices, separating the white from the green stalks before shredding a peeled carrot using a grater.

Next, heat one tablespoon of oil in a large wok or frying pan and add in the minced garlic followed by three beaten eggs. Cook the eggs until softly scrambled then remove them from the pan and set aside in a small bowl.

Add some more oil to the pan then pour in the carrot, rice and whites of the spring onions.

Tim said: “I fry the rice for exactly 12 minutes then I stir to move the rice around every two minutes.”

Add in the ginger, soy sauce, black pepper, soy sauce and frozen peas along with one and a half tablespoons of sesame oil if using.

Return the cooked eggs to the mixture and continue to fry for a little longer with a knob of butter and some more soy sauce.

Serve hot from the pan once the peas have cooked and top with the greens of the spring onions.

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