Your ultimate "use it up" recipe

We all know that when the weekend rolls around, it's tempting to default to a takeaway but since it's almost the end of term, it's time to take stock of what's in those cupboards and freezer.

Remember, it's up to you to make sure your kitchen, cupboards, fridge and freezer are totally empty on the day you leave. So what better time to go for a fridge-raid recipe?

Fridge-raid fried rice is ideal for using up eggs, rice, veggies and condiments you'll have lying around. You can swap ingredients in or out depending on what you like and what you have in. Best of all, it takes just 10 minutes to cook!

Ingredients:

• 250g cooked long grain rice
• 3 tbsp of vegetable oil
• 1 chopped onion
• 4 eggs, beaten
• Spring onions
• Soy sauce 
• Vegetables of your choice e.g. sweetcorn, peas, peppers, carrots, broccoli, mushrooms

Method:

1. Cook your rice according to packet instructions and leave to cool.

2. Add 2 tbsp of oil to a wok on a medium heat and fry your onions for 2 minutes, followed by your frozen vegetables until soft and cooked.

3. Add the rice and stir well to gather all the ingredients. Your rice might start to brown and this is good as it'll give it a bit of crunch!

4. Add the remaining 1tbsp of oil to the pan to loosen the ingredients, followed by the egg. Mix your egg into the rice (top tip: if you prefer chunkier bits of egg, allow it to set slightly before mixing in with the rice). Add 2 tbsp of soy sauce.

5. Season your fried rice with salt and pepper. Pour into a bowl and top with spring onions and a little more soy sauce (to taste).

6. Share this recipe with a friend or flatmate!

The next few weeks are about rustling up what you can with those leftovers. Make a tasty dish, save money and avoid food waste when it comes to moving out. 

Enjoy!