I’ll be the first to tell you that I’m not one for leftovers. They honestly freak me out. Sometimes, though, there is a recipe that requires leftovers. Fried rice is one of those recipes. I’d made fried rice in the past using freshly made rice and it just gums up and gets nasty. With some simple planning, fried rice is now one of my favorite meals of the week.
If you’re making a meal that includes plain rice as a side just double the amount you make and stash the leftovers in the fridge for the next night. Then you’ll be ready to go for fried rice. If you let it sit two days, even better! This dish comes together quickly with a few simple ingredients and is sure to please.
Ingredients
Vegetable oil for Stir-frying.
2 eggs, scrambled, salted, and peppered.
4 cups leftover rice. I like jasmine rice.
2-3 green onions, sliced thin
1 package frozen vegetable mix, cooked slightly. Ours had corn, peas, carrots, and green beans. If you want to use fresh veggies, make sure to steam them until partially cooked.
1-2 cloves garlic, minced
Fresh chopped or grated ginger as desired
Soy sauce to taste. Light soy sauce is a good idea if you’re trying to eat healthier.
Method
Add roughly one tablespoon vegetable oil to a large skillet or wok. Heat over medium-high heat.
Pour the whisked egg into the hot oil and stir to scramble. Cook until almost done, but still wet. Remove from wok/skillet and set aside.
Add 2 more tablespoon of oil to the wok and allow to heat up again. Add your rice, veggies, garlic and ginger. Cook 2 to 3 minutes, stirring constantly, until the rice and veggies are heated through. Add the egg back to the fried rice.
Stir in the soy sauce to reach desired flavor, serve immediately.
Image via Kodmakitty’s Flickr.