Spice Temple’s waste-busting fried rice

25th September 2020 | Moira Geddes

At the end of a busy working week, sometimes the last thing you’re motivated to do when you get home on a Friday evening is head into the kitchen to rustle up a tasty, nourishing meal for the family. At our house, Friday nights have long been a home delivery, takeaway, eat out or cheese on toast kind of affair. And when the next week’s groceries are stacked into the fridge over the weekend, most of what’s left over from the previous week gets tossed into the bin or compost.

Since launching Eativity and meeting with so many motivated waste warriors, I’ve become far more conscious about making efforts to minimise my food waste. But there are still days when I lack inspiration when it comes to turning leftovers into something appealing.

To get some fresh ideas, I decided to take my problem to an expert – literally. I packed up all of my leftovers and headed over to Sydney’s Spice Temple restaurant to ask Executive Chef Andy Evans what he could make of it.

Part of the Rockpool Dining Group, Spice Temple’s menu draws inspiration from the Chinese provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xingjiang. With influences like that, my humble leftovers were sure to get a makeover to remember.

In the video below, watch as Evans effortlessly whips up a home-style fried rice that anyone can make just by using the leftovers from their fridge.

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