If you have a rice cooker, then you have leftover rice. I love this meal because you can use anything in this dish–leftover veggies, meat, shrimp, chicken, eggs, herbs… Just use your creativity! AND ITS SO CHEAP TO MAKE! Less than $2.00 per serving.
The key to this dish is not using freshly cooked rice (if you do you will have a sticky mess). Use rice that is at least a day old. If you don’t have any leftover rice and you really have a craving for this dish you can do one of 2 things: Cook some rice and spread it out on a baking sheet and freeze for 30 minutes OR buy frozen pre-cooked rice in the store. I like to use brown frozen pre-cooked rice from Trader Joes.
- 2 cups rice (cooked and a day old)
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 2 garlic cloves or one tablespoon minced
- 1-2 cups frozen peas and carrots (use as much as you want)
- 2 eggs, slightly beaten (or any other meat you have on hand– I also love shrimp)
- 3 tablespoons light soy sauce
Step 1: Set out all your ingredients and measure out 2 cups rice and set aside. I love brown rice and for this recipe I am using some frozen pre-cooked organic brown rice.
Step 2: In a wok or large skillet heat sesame oil on medium high heat. Add onions and sauté for 3- 4 minutes until translucent. Now add the garlic and sauté for 30 seconds (not too long as it will burn). Then add carrots and peas and cook until tender.
Step 3: Lower the heat, push the veggie mixture to one side and and add the beaten eggs. Scramble until the eggs are cooked through.
Step 4: Add rice, soy sauce and mix everything together until heated throughout.
Serve in a big bowl or with a side salad! So good!!!!
Other fun options? I really love to add shrimp, cut up chicken, steak, pork, ground turkey or fish. All leftover veggie can be thrown in. Even fresh herbs like cilantro, parsley, basil and thyme would be nice.
Serving Size: 1 serving
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