versatile leftover fried rice
This is the rice that I make most often when the craving for fried rice hits. I save leftover meats to use in this versatile dish, and will use whatever vegetables are in the house making each rice dish unique. Shrimp and lobster are also great in this dish. Leftover jasmine rice is perfect but if you don't have any leftover rice, it will work with freshly made rice also. Allow the rice to cool, once cool place in the fridge for a few hours if possible. The colder the rice the better it tastes.
yield
4 serving(s)
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For versatile leftover fried rice
- RICE
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2 cjasmine rice
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3 ccold water
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1/2 tspsea salt
- EGGS
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2 lgeggs
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1/4 tspsea salt
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1/2 tspblack pepper, freshly ground
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1 Tbspsesame oil
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1 1/2 Tbspoil, vegetable, sunflower or potato - for frying
- VEGETABLES
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1 cgreen cabbage, thinly sliced then coarsely chopped
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1 smcarrot, thinly sliced then coarsely chopped
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1/2 smsweet onion, coarsely chopped
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1/2 cyoung peas, frozen
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2 clovegarlic, finely minced
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2 tspginger, finely minced
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3green onions, thinly sliced
- LEFTOVER FROZEN MEAT - UNTHAWED
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2chicken thighs, boneless, skinless, coarsley chopped
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1 cshredded pork tenderloin
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1 cpork chops, diced
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1/2 cshrimp, coarsley chopped (optional)
- FLAVORING SAUCE
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1/4 cdark soy sauce
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1/4 coyster sauce
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1 1/2 Tbspmirin
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1 1/2 - 2 Tbsphoney
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1 Tbsphot water
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1 tspsesame oil
- GARNISH
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Sriracha sauce, drizzle
How To Make versatile leftover fried rice
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1Rice Place 3 cups of water and salt into a large pot. Cover and heat on high until it boils. Once the water is boiling, add the 2 cups of rice and stir, allowing the mixture to return to a boil, then cover and place on the lowest heat.
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2Allow the rice to cook untouched for 15 - 20 minutes. At the 15 minute mark check to make sure it is cooked and all liquid has evaporated. Once ready, remove the pot from heat, fluff the rice with a fork, then cover and set aside until cooled. Once cool place in fridge until needed.
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3Eggs In a small bowl add the eggs, sesame oil, salt, and pepper and blend well. Heat a pan over high heat, add the vegetable oil then gently scramble the eggs. Remove from heat and break apart into clumps, set aside until needed.
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4Vegetables Place a clean pan on high heat and add 1 - 2 tablespoons of vegetable oil. Once hot add the cabbage, carrots, onions, and peas. Cook for 5 - 7 minutes until vegetables start to get tender. Remove the vegetables from the pan and set aside until needed.
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5Clean pan and add 1 tablespoon of vegetable oil. Once ready add garlic, ginger, and green onions. Stir constantly until fragrant (about 2 - 3 minutes). Now slowly add the rice. Stir to mix gently. Make sure to get all the garlic, ginger, and onions mixed in. Next lower the heat to medium heat and stir and mix the rice for (3 - 5 minutes) until hot.
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6Now mix in the reserved vegetables, mixing well. Then the reserved meat. Allow the rice to heat up again about 3 - 5 min more.
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7Sauce In a small bowl add all the flavouring sauce ingredients and mix well. Last step is to add the sauce to the rice dish. Make sure to mix well to coat all the rice in sauce. Now add the scrambled eggs and heat, stirring constantly for about 3 minutes. You are now ready to serve. Garnish with a few drizzles of Sriracha sauce for a nice little pop of heat.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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