Fried Rice

Sometimes I love leftovers.  Like leftover steamed rice form last nights Chinese take out. Five minutes later, you have an awesome meal. Which I ate with pickled beets.
Do not judge me. I would eat pickled beets with anything right now. It’s my pickles and ice-cream. It’s a hell of a lot better than what I was craving in my first trimester. Pickled jalapenos. I dipped them in ketchup. Ate them with everything. And if you gave me an egg sandwich with ketchup and pickled jalapenos…..nirvana.
This is probably the easiest thing in the world to make. I just take my wok pan and heat up some oil, usually a mix of canola and some sesame oil. I quickly fry up some chopped up ham (or chicken or pork), add to it julienned carrots and after 2 minutes garlic, ginger and some frozen peas. I add the rice, scramble an egg and pour over everything, stir it up a bit, add the sauces and it is done!
Fried Rice
canola oil +sesame oil
4 cups steamed rice
4 to 6 oz of chopped ham (or chicken, pork or tofu)
1 julienned carrot
2 cloves minced garlic
1/2 inch minced ginger
2/3 cup frozen peas
2 eggs
3 Tbsp light soy sauce
1 Tbsp Oyster sauce
When I make fried rice it’s a quick and easy meal and we enjoy it on it’s own, but it is a great side dish to orange or sweet and Asian roasted chicken or some other nice chicken dish. Use the leftovers! 
Next time we have some rice left I am making fried rice patties with veggies, yum!

Leave a Comment

Your email address will not be published.

Scroll to Top