This recipe is great to repurpose lunch leftovers for dinner. It’s also relatively mess-free. Loosely based on egg-fried rice.
Amounts listed for two servings, but they’re eyeballed so use your judgment.
Ingredients:
- Cooked leftover rice. 200~300g (cooked) is probably good enough. It’s fine to use pilaf, just make sure that the rice is cold, a bit dry, and that the grains are easy to separate.
- Two eggs. Cracked into a small bowl and whisked with salt, pepper, and MSG. Or the seasoning of your choice.
- Veg oil. For browning.
- Water. Or broth if you want, it’s just a bit.
- [OPTIONAL] Meats. Leftover beef, pork, or chicken work well. Supplement it with ham, firmer sausages, and/or bacon; 1/2 cup should be enough for two. Dice them small.
- [OPTIONAL] Vegs. I’d add at least half raw onion; but feel free to use leftover cooked cabbages, peas, bell peppers, etc. Or even raw ones. Also diced small.
- [OPTIONAL] Chives. Mostly as a finishing touch. Sliced thinly.
Preparation:
- Add a spoonful of veg oil to a wok or similar. Let it heat a bit.
- If using raw meats: add them to the wok, and let them brown on high fire, stirring constantly. Else, skip this step.
- If using raw vegs: add them to the wok, and let them it cook on mid-low fire. Else, skip this step.
- Add the already cooked ingredients (rice, meats, vegs). Medium fire, stirring gentle but constantly; you want to heat them up, not to cook them further. Adjust seasoning if desired.
- Spread the whisked egg over your heated rice mix, while stirring and folding the rice frenetically. You want the egg to coat the rice grains, but they should be still separated when done. If some whisked egg is sticking to the wok and/or the rice is too dry, drip some water/broth and scrap the bottom of the wok; just don’t overdo it (you don’t want soggy rice). Anyway, when the egg is cooked this step is done, it’ll give the rice grains a nice yellow colour and lots of flavour.
- If using chives, add them after your turned off the fire (they get sad if cooked). Enjoy your meal.
I was going to share a picture of the final result, but I may or may not have eaten it before thinking about sharing the recipe. Sorry. :#
2 points
Yum, love a good fried rice! I think that recipes which use up leftovers while making you not feel like you’re eating the same thing for the Nth meal in a row are essential tools in a home cook’s arsenal.
