Leftovers Fried Rice

So…. why is this called Leftovers Fried Rice? Doesn’t that sound unappetizing?

The name of this came from my mother as she sat with me, eating this and watching Harry Potter. It was the day after Christmas and I whipped this together because we were just too hungry to wait for carry out. She turned to me and said “Did you really use leftovers from Christmas dinner to make this? That’s what you should call it and put it on your blog.” And so it goes.

This is a great quick recipe if you have leftover rice and veggies but it may take longer if not. That’s alright, it’s certainly worth it!


Serves 3-4 people, but I like to save it for myself for later!

Ingredients:

  • 1-2 cloves garlic, minced
  • 1 teaspoon vegetable oil
  • 1 tablespoon butter, salted or unsalted
  • 3 eggs
  • 1/2 – 3/4 cup chopped carrots
  • 3 green onions, chopped from white base to light green area*
  • 2/3 – 1 cup chopped, cooked broccoli
  • 1/4 -1/3 cup chopped, cooked green beans
  • 2 tablespoons + 1/4 cup soy sauce*
  • 1/4 teaspoon ginger
  • pinch of red pepper flakes
  • 1 cup cooked brown or white rice
  • handful of bean sprouts (optional)

Instructions:

  1. Prepare all ingredients as listed above. I recommend having everything cut and ready to be cooked before making this dish. I used leftover vegetables from Christmas dinner and if you’d like to cook them the way I did, I’ll post the recipes.
  2.  Heat a large, deep frying pan or wok over medium heat. Combine oil and butter in the pan once heated and add the garlic.
  3. Stir garlic and cook for 30 seconds. Do not allow to brown.
  4. Add eggs one by one to the pan, stirring them with a rubber spatula or wooden spoon with each addition as it cooks.
  5. After the eggs are cooked, pour a little extra oil/butter into the pan if it is dry and place the carrots in the center. Cook until slightly tender (can be cut through easily) and add green onion. Stir and cook for another minute.
  6. Place the broccoli and string beans in the pan. Mix together, then add 2 tablespoons soy sauce, ginger, and red pepper flakes. Coat evenly in soy sauce then allow to cook for roughly 3-4 minutes.
  7. At this point, the vegetables should be softened and absorbed the soy sauce. Add the rice to the pan and mix everything so that the rice and veggies are well combined.
  8. Add 1/4 cup soy sauce to the rice mixture, stir, and allow to cook for 4-6 minutes. Stir occasionally to prevent the rice from burning, but otherwise let it sit.
  9. If you want, you can serve this with a handful of bean sprouts on top!

Side Notes*

  • When chopping green onion, you usually want to only cut the soft part of the onion, not the top, very green sections of it. Cut from the root about halfway up until you are cutting light green onion. Stop at this part
  • You may need more or less soy sauce depending on your tastes and preferences, but also the type of rice you use. I prefer brown rice and that is what I used for this recipe
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