With school back in session and full time virtual learning hours, I'm heavily relying on quick and easy dinners.
Sometimes I forget to plan in advance. I'm totally under playing how often that happens by the way. Luckily, I'm a fan of leftovers. I like to make dishes that I can convert into another dish. Rice is no exception. White rice leftovers are perfect for fried rice. Cold rice is the most important part here. It's a win - win situation. If you can't make your rice the night before, I suggest making it in the morning well before you intend to prepare dinner.
Also, feel free to use any sauce you like. I'm not a fan of oyster sauce but I do like a sesame oil and soy sauce combo.
INGREDIENTS:
3 cups White Rice (chilled)
3-4 eggs
1 cup frozen pea & carrot (cooked)
1/4 cup diced onion (optional)
EVOO
Butter ( 1 tbsp - optional)
Soy Sauce - 1 tbsp (to taste)
Sesame Oil - 1 tbsp (to taste)
Green Onion (garnish - optional)
Prep:
Scramble 3 eggs. Set aside.
Heat olive oil in a large pan or wok over medium high heat.
Cook scramble eggs and remove from the pan.
Add onion. Sauté for 3 minutes.
Add butter. Spread it around the pan for an even coat.
Add chilled rice, followed by peas and carrots.
Add soy sauce and oyster sauce. Salt & Pepper to taste.
Add eggs and combine well.
Remove from heat and garish with green onion.
Enjoy!
Xx Dee
Click here for "How to Make Rice"
For chicken fried rice:
After scrambling eggs, clean pan and...
Cut one large chicken breast in thin diagonal slices. Season with garlic salt and onion powder. Cook in a large skillet over medium high heat for about 8 minutes. Remove from heat. At this point remove chicken and clean pan. Add oil and continue at step 6 from above.
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