If you’re anything like me you love fried rice and can’t go more than a few weeks without having it. Tonight’s blog is all about turning leftovers into something delicious and yummy. I often times find myself ordering more than i can actually eat. When I order Chinese I order off the healthy menu and just get steamed chicken and veggies and brown rice. So before I get started let me tell you what you’ll need in order to turn your leftover steamed veggies and meat into something delicious.
- cold rice (you always want to start with cold rice when making fried rice)
- Veggies (the beauty of fried rice is using whatever veggies you want)
- meat of your choice
- sesame oil
- rice cooking wine
- butter or butter substitute if you prefer that
- oil of any kind
Before I go into what I did let me tell you what I used to make mine
- brown rice
- green onion
- yellow onion
- bean sprouts
- sesame oil
- canola oil
- butter substitute
- salt and pepper
- rice cooking wine
So now it’s time to show you how I took all of this and turned it into something delicious.
First things first you want to heat up a little bit of oil in the pan that you’re using to cook in. Then you want to add the veggies into the pot. Once you have the veggies in you want to add in just a splash of sesame oil and rice cooking wine. Also add the butter for added cooking. Once they’re all in the pot you want to cook them and simmer them so they absorb the flavor. It will look something like this. You want to add in the garlic while you are cooking the veggies as well.
While the veggies are cooking you want to get the egg portion of the meal ready. I scramble my egg separate from the other veggies but you can just as easily add it into the mix if you’d like. I just don’t like having anything get mixed in with my eggs unless I am making an omelet. So once that is done you add the egg into the veggies.
Once you have the egg added into the mix you want to make sure you stir it up. Keep an eye on things and judge if you think you need to add a bit more butter or oil to the pan. You want to make sure you are keeping the veggies from burning or sticking. You also want to make sure the egg fries a bit too so monitor the temperature you have your stove top set at.
While you are getting all of that ready it’s time to get the meat ready. Now luckily my chicken was already cooked otherwise that’s an entire other step you’d have to add into your meal prep is cooking the meat you are going to be using for your fried rice. Once you have your meat if you are choosing to add it all cut and ready add that into the pot and stir it up a bit. If it’s left over meat you want to make sure to stir it around and let it heat back up.
The last step is the most important part because you can’t have the fried rice without the rice. You want to take your cold rice. Usually cook it three days ahead of time if it’s not left overs from when you ordered out. You want it to be cold when it hits the pan because that’s the only way it’s going to fry the way that it should.
Once you’ve got the rice added in it’s time to add the soy sauce. In my case I use gluten free soy sauce but you may use whatever soy sauce you like to use. Some people will give you an exact measurement of what you should add. I always go by the eye ball method. You don’t want to overdue it though as soy sauce does have a lot of salt content to it. Once all is said and done it should look a little something like this.
That’s it…the next step is just for you to grab a pair of chop sticks or a fork and enjoy:)