Recipes

Chinese Fried Rice By: Emma C.

Recipe Story

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.

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
  • Add All Ingredients

Directions

  1. In a large non-stick skillet, heat oil over medium flame.

  2. Add onions & rice until onion starts to cook.

  3. Add garlic & chopped meat(s).

  4. Cook, stirring for about 5-6 minutes until rice starts to brown on edges.

  5. Add soy sauce, ginger & vegetables.

  6. Cook, stirring another 3 minutes, then push rice to side and add 2 eggs.

  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).

  8. Sprinkle with sesame seeds, green onions and drizzle with 2-3 tablespoons of teriyaki sauce.

Nutritional Information

  • Servings: 7
  • Amount per serving:
    • Calories: 220
    • Fat: 7 g
    • Sodium: 670 mg
    • Protein: 14 g
    • Calcium: 27 mg

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