In all honesty, you want leftover rice for this. Making fried rice with just-made rice is no good. I speak from experience. You'll just end up with starchy mush. So, there's the big secret of homemade fried rice: always use cold, leftover rice. Shoot! I gave away the secret in the first paragraph. What are you still doing here?
If you're sticking around I suppose I should let in you in on the rest of the steps.
This recipe tends to be on-the-fly and uses whatever's in the fridge. I use up any meat and most leftover vegetables that are sitting around. As well, I almost always have frozen veggies and a small can of peas and carrots just to make fried rice. But first, start with heating up oil in a wok or large skillet. I like to use a combination of peanut oil and sesame oil. Then, toss in onions and a little minced garlic.
I used a combination of diced yellow onion and the white part of a few green onions.
Let the onions cook for a few minutes, then add your veggies.
Here, I used frozen edamame, leftover corn, and a small can of peas and carrots. Stir those in with your onions and let them get hot.
Once they're cooked, make a well in the center.
Beat an egg or two, then pour them in the well.
Let them cook on the bottom, then stir to allow the rest of them to cook.
Then, mix the eggs in with your vegetables.
Dump in your leftover rice.
Add your leftover meat.
Here I've added shredded chicken, but other times it's steak or ham or chopped chicken or no meat at all.
Now it's time to add the soy sauce.
Let me admit that I don't measure it. I just shake in several tablespoons and stir.
If it doesn't look like the ingredients are evenly coated, I add more soy sauce.
I also may add a touch of sesame oil, pepper, and salt to taste.
And with that, it's done and ready to enjoy!
If I do have green onions, I'll top the rice with the green portion.
Of course, you could also garnish with sesame seeds or even peanuts if you like. This makes a great lunch and is a perfect way to clean out the fridge!
If I do have leftovers of this (usually don't), I throw them away because I know you're not supposed to chill and reheat some things too many times.
I don't have an exact recipe for this, but here's a general idea of my process in one place.
Diced yellow onion
Sliced green onion (white and green parts separated)
Small can of peas and carrots
2 eggs, beaten
Salt and Pepper (to taste)
1. Heat oil in a wok or large skillet on med-high heat.
2. Add onions (just the white parts of the green onions) and cook for a few minutes.
3. Add other veggies and heat them through.
4. Make a well in the center of the vegetables
5. Pour beaten eggs into the well and allow to cook, stirring.
6. Once eggs are cooked, stir in with the vegetables.
7. Add rice and cooked chicken to the pan.
8. Add soy sauce and stir.
9. Allow everything to heat through.
10. Top with green part of sliced green onion.
I hope the holidays are treating you well and this recipe helps you use up some of those leftovers and make it easy to do so.
I've linked this post up at the Snickerdoodle Create Bake Make Party, Flaunt it Friday, Recipe & DIY Linky, and Talk of the Town.
Finally! So, the most important tips for me are leftover rice and how to add the eggs. The rest is up to moment supplies :) I pinned it right away!ReplyDelete
I make this often myself - and clean out the fridge in the process! It's been awhile since I was out in the blogosphere and wanted to check in on some of my favorite blogs. Hope you're having a wonderful holiday and all the best for 2019!ReplyDelete
what a great idea, I love using leftovers and this would be something my family would love. Thanks for sharingReplyDelete
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Thanks Angie! It's so yummy and so easy. Enjoy!!Delete