Wednesday, December 8, 2010

At home takeout : Fried rice

We make our own fried rice all the time. Its a cheap and quick dinner and great for using things up in the fridge. You can do any leftover meat like pork loin, steak, chicken, shrimp, leftover roast, or just all veggies. Good to add to the collection for making take-out like meals for a fraction of the cost!

1 TBSP vegetable oil
2 c leftover white or brown rice
1 onion, chopped
1-2 garlic cloves, chopped
2 eggs, beaten
2 c shelled edamame (or frozen sweet peas if you prefer)
1 c leftover meat, chopped mushrooms, mixed veggies, etc - (your pick!)
1/2" ginger root, peeled
1-2 TBSP low sodium soy

Heat oil over high heat in a wok or large non-stick skillet. Add rice and cook for 3-4 minutes to crisp. Don't stir too often, just once or twice to keep it from burning. Add onions and garlic and continue to occasionally stir.

Once onions are soft, push the rice to the sides of the pan and make a well in the center. Add eggs and scramble. Once they have firmed a little, incorporate the rice in from the sides.

Add edamame/peas, and leftover meat or veggies of choice. Add in soy slowly until rice is lightly coated, and grate ginger root over pan.

This can be a meal on its on, or you can have it with oven-fried egg rolls, or teriyaki sticks. Picture below is with cream cheese wontons.

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