This is a recipe from Redhead Can Decorate, from Pinterest. I have saved it here, because it looks like a delicious recipe, that I can’t wait to try!
Yield: 4-6 servings
- 3-4 cups cooked cold leftover white rice
- 1 teaspoon ground ginger
- 1 tablespoon minced garlic
- Veggies of your choice diced and chopped Chinese slanted style (my favorites include sweet onion, green onion, cabbage, carrots, celery, zucchini, mushroom, yellow squash, bell pepper, peas, spinach
- 1-2 cups left over chicken, pork, shrimp diced or shredded (optional)
- 2 tablespoons sesame oil
- Splashes of rice wine vinegar (the more you use, the sweeter it becomes)
- Splashes of light soy sauce to your liking
- 1-2 eggs beaten
- Spray pan with Pam.
- Add ginger and garlic and sauté for 1 minute on medium low.
- Add veggies and sauté until they are slightly tender. Start with the veggies that take longest to cook such as carrots and peppers. The veggies do not need to be cooked too long-we want them al dente.
- Add your already cooked protein, stir in with veggies.
- Add sesame oil and sauté for a minute to combine flavors.
- Add rice and mix well while also adding the rice wine vinegar and light soy sauce. For me it takes 2 quick splashes of vinegar, and the soy sauce should be enough to turn the rice a little brown. Taste to see if you need more.
- “Fry” or sauté everything for 3 minutes on medium high trying to get a little brown edges on the rice.
- Clear a large circle in the middle of the pan to scramble your egg in.
- Add eggs and turn up the heat to get them to scramble well. Then mix all the cooked scrambled egg into the rice mixture.
- You can add pepper at the end if desired.
- Serve with soy sauce incase your mate wants more salty flavor.
- Serve hot, warm, or cold!