Egg Fried Rice
Chicken goes well in this, or tender meats - you don't want to have something chewy. That last half cup of green beans, the single stalk of celery - this will use all of them up.
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- 2 c
- cooked brown rice
- 2 Tbsp
- olive oil
- 1 bunch
- green onions
- 3-4 clove
- carrots, sliced diagonally
- 3 c
- mixed leftover veggies
- 3 large
- 1 Tbsp
- good soy sauce (tamari or kikkoman)
1Beat the eggs until well blended. Set aside.
2Heat a skillet and add the olive oil. Immediately add the sliced carrots.
3Stir-fry (stir it around with a wooden spoon while it cooks) for a minute.
4Make a hole in the center, and add the green onions and garlic chives. Stir fry another minute.
5Make another hole, add some olive oil, and add 1 cup of the leftovers. (Can be veggies, meat, etc.)
Repeat until they are all in the skillet.
6Add the rice, and mix until well blended.
7Make a large hole in the center, add olive oil, and pour in the eggs. Do NOT touch them for a minute - you want them to start to set.
8Using the wooden spoon (or chopsticks) drag the egg through the rice. You will see streaks of egg.
9Sprinkle with soy sauce while the egg finishes cooking. Serve hot.