Leftover Egg Fried Rice Recipe
If you're like me, I always make too much rice with whatever I'm making. As I hate to throw food away, I always try and utilize it into other dishes or create new recipes using whatever I have on hand in my pantry or refrigerator.
If you look into both, you will probably find all of those items that were on sale or jars of sauces that are opened that you only probably used for one recipe. This is the time to make good use of those items that are just sitting there, before you have to throw them out so that you can make something delicious.
My Leftover Egg Fried Rice recipe is a great example of this. After making a Thai recipe (link below) I, as always, made too much rice. So, the next day when I didn't have any cold cuts for my children’s sandwiches, so I made them this delicious Thai-inspired egg fried rice instead.
The key to the success of fried rice, is very cold rice! Otherwise, it will end up being mushy and wet. Yuck! Alternatively, if you wanted to make this from scratch and had no leftovers, then cook up some rice and spread it on a shallow sheet pan and cool. Cover loosely with plastic wrap and refrigerate for at least 4 hours to become really chilled and proceed with the recipe.
Ingredients
2 cups cold cooked white long grain rice
2 tbsp. olive oil
5 scallions (green onions) slices on the bias
¼ tsp. ground black pepper
1 medium tomato, halved and sliced thin
2 tbsp. oyster sauce
1 tbsp. fish sauce
2 large or jumbo eggs, lightly beaten
Method
1. Over a medium-high burner, heat the olive oil and add the scallions, tomatoes and black pepper. Cook for approximately
2 minutes. Then, add the cold rice, breaking it up as you cook for approximately another 8 minutes or so. Stir occasionally.
2. Raise the heat to high for 2 minutes and next, add the lightly beaten eggs to the pan of rice and scramble them in. I use a swirling motion like a figure 8, using a wooden spoon. When the egg whites are set in the mixture, you are set to eat.
Garnish with a few more scallion slices on top. Delicious and a great, quick and easy way to use leftover rice.
If you look into both, you will probably find all of those items that were on sale or jars of sauces that are opened that you only probably used for one recipe. This is the time to make good use of those items that are just sitting there, before you have to throw them out so that you can make something delicious.
My Leftover Egg Fried Rice recipe is a great example of this. After making a Thai recipe (link below) I, as always, made too much rice. So, the next day when I didn't have any cold cuts for my children’s sandwiches, so I made them this delicious Thai-inspired egg fried rice instead.
The key to the success of fried rice, is very cold rice! Otherwise, it will end up being mushy and wet. Yuck! Alternatively, if you wanted to make this from scratch and had no leftovers, then cook up some rice and spread it on a shallow sheet pan and cool. Cover loosely with plastic wrap and refrigerate for at least 4 hours to become really chilled and proceed with the recipe.
Ingredients
2 cups cold cooked white long grain rice
2 tbsp. olive oil
5 scallions (green onions) slices on the bias
¼ tsp. ground black pepper
1 medium tomato, halved and sliced thin
2 tbsp. oyster sauce
1 tbsp. fish sauce
2 large or jumbo eggs, lightly beaten
Method
1. Over a medium-high burner, heat the olive oil and add the scallions, tomatoes and black pepper. Cook for approximately
2 minutes. Then, add the cold rice, breaking it up as you cook for approximately another 8 minutes or so. Stir occasionally.
2. Raise the heat to high for 2 minutes and next, add the lightly beaten eggs to the pan of rice and scramble them in. I use a swirling motion like a figure 8, using a wooden spoon. When the egg whites are set in the mixture, you are set to eat.
Garnish with a few more scallion slices on top. Delicious and a great, quick and easy way to use leftover rice.
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Visit my other site American Regional Cuisine for more great recipes
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