Asian/ Rice & Grains/ Uncategorized

Fried Rice

As per usual, I made way too much rice for dinner the other day.  I will probably go to my grave not knowing how to make rice for just one meal.  However, I knew I wouldn’t waste it.  I would find a way to repurpose it.  I knew broccoli beef was on the horizon and with the leftover rice, well, the natural compliment seemed to be fried rice, And fried rice tastes best with at least day old rice.  Also, I know my daughter would eat it with little to no complaint.  While the left over rice was an accident, the left over chicken was not.  I intentionally made extra, for any quick meals I might need to make or a midnight snack–are you familiar with the delights of cold chicken from the fridge? No? Oh, I digress, so, I cut that extra chicken up and tossed into the pan.

I love fried rice, but I do need my protein ratio to be higher than carb.  I used equal portions chicken and rice, plus the egg gave me a higher amount of protein to rice…complete justification on my part, but it works…right?

2 tbsp sesame oil

2 eggs; beaten

1 carrot; finely chopped

2 cloves garlic; minced/grated

3 green onions; sliced both white and green parts

3-4 oz mushrooms; chopped

½ cup peas

1½ cups cooked rice

1½ cups cooked chicken

2 tbsp soy sauce

2 tsp rice wine vinegar

Salt/pepper to taste

In a hot large skillet or wok on high heat, add sesame oil.  Stir-fry the carrot, green onions, and garlic.  Stir fry for a minute. 

Meanwhile in a small fry pan, scramble the eggs with some salt and pepper.  Once cooked, set aside.

In the large skillet or wok, add the mushrooms.  Cook another  minute.  Add the rice, chicken, and peas.  Mix well and cook another minute.  Add the soy sauce and rice wine vinegar. Incorporate the egg into the rice by mixing it in, breaking up any really large pieces.  Season with black pepper, and salt if needed.  Serve as a main or side dish or just eat it straight out of the pan. 

Thank you for sharing!

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2 Comments

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