You can make fried rice with virtually any leftover (though some choices might be better than others). Of course, “fried” is a misnomer – the rice is added to a soup of chopped ingredients and seasoning liquid. Here’s the basic recipe:
2 T peanut oil (in all)
1 cup leftover meat, chopped (chicken, ham, bacon – whatever’s on hand)
2 scallions, chopped (including green part)
1/2 cup chicken stock
2 T soy sauce
1/2 cup frozen green peas
2 – 3 cups cold cooked rice
Beat the eggs and set the bowl by the stove, Heat a wok on high heat for a minute, then add 1 T of the peanut oil and turn the heat down to low. Add the eggs and scramble them. Remove to a bowl until needed. Add the 2nd T peanut oil and heat for a minute on high. Add the leftover chopped meat and the scallions. Stir-fry for a few minutes to heat the ingredients, then add the chicken stock, soy sauce and the peas. Stir for 2 minutes to heat the peas, then add the rice and stir, chopping to break up all the rice lumps. Add the scrambled eggs and mix them in.
The dish can be varied depending on how much trouble you want to take. Minced ginger and garlic could be used (stir-fry before you add the meat), and finely chopped green peppers, onion, or carrot are all tasty possibilities.
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