Chinese Fried Rice
As a mom of two young adult cystic fibrosis "kids", I'm always trying to camoflauge leftovers. This dish can use anything you have left in your fridge - any little bit of leftover veggies or meat. If you have more cooked rice, just keep adding ingredients to make it stretch to feed many more. If I have eggrolls in the freezer, I'll have them in the oven while I tend to the stir-fry. Many times, my kids will ask if I can make this exact meal again, but I have to be honest, sometimes it just depends on what I had in the fridge that made it so good. I also like to carmelize the onions and crisp up the rice on the edges. It adds flavor. A Mexican version can be adapted to whatever Mexican food leftovers you have in the fridge.
By: Emma C.
Nutrition information
Servings: 7
Amount per serving
- 220
Calories - 670mg
Sodium - 14g
Protein - 27mg
Calcium
Ingredients
- 3 c leftover white or brown rice
- 2 Tbsp cooking oil
- 1/2 c chopped onion
- 2 cloves minced garlic
- 1/2 -1 c leftover meat (chicken, pork, beef)
- 1 tsp refrigerated ginger paste (found in the produce aisle at the store)
- 1/2 c chopped, cooked carrot or frozen corn, or peas and carrots, or mixed vegetables
- 2 Tbsp soy sauce
- 2 eggs
- 1 tsp toasted sesame seeds
- 2 green onions, chopped
- 2-3 Tbsp teriyaki sauce
Instructions
Step 1
In a large non-stick skillet, heat oil over medium flame.
Step 2
Add onions & rice until onion starts to cook.
Step 3
Add garlic & chopped meat(s).
Step 4
Cook, stirring for about 5-6 minutes until rice starts to brown on edges.
Step 5
Add soy sauce, ginger & vegetables.
Step 6
Cook, stirring another 3 minutes, then push rice to side and add 2 eggs.
Step 7
Using a fork, slightly scramble the eggs and after they're mostly cooked, mix them into the rice (taste & add more soy sauce if desired).
Step 8
Sprinkle with sesame seeds, green onions and drizzle with 2-3 tablespoons of teriyaki sauce.
