Leftover Fried Rice
- yield: 4-5 servings
- prep time: 5 min
- wait time:
- cook time: 13 min
- total time: 18 min
Bursting with colours and flavours, this fried rice tastes like it came straight from a take-out container. It's just that good.
Ingredients:
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1 cup basmati rice, uncooked
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2 cup vegetable or chicken broth
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1 tbsp unsalted butter
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2 tbsp low-sodium soy sauce
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1 tbsp sesame oil
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1/2 tbsp sriracha
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1 1/2 tbsp olive oil
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2 eggs, whisked
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1 container (200 g) mushrooms, sliced
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3/4 cup or 1 medium red onion, diced
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2 stalks celery, diced
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1 large carrot, diced
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2 - 3 cloves garlic, minced
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2 tsp fresh, grated ginger
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1 cup leftover protein (chicken, pork, tofu etc.)
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1/3 cup corn
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1/3 cup green peas
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salt and pepper to taste
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1 green onion, diced
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fresh parsley for garnish
Directions:
1. Set up and cook the rice according to its directions, using broth in place of water. After the rice has finished cooking, fold in 1 tbsp of butter and set aside.2. In a small bowl combine the sriracha, soy sauce and sesame oil together; set aside.
3. While the rice is cooking, heat up 1/2 tbsp olive oil in a wok on the stove top on medium heat. Let the oil heat up for a minute or until bubbles start to form.
4. Add scrambled eggs to the wok and cook for 3 minutes. Flip the omelette that forms half-way through cooking it. Remove from the wok, cut into pieces and set aside.
5. Add the last of the olive oil to the wok, it will heat up within seconds. Stir-fry the red onion and mushrooms for 3 minutes, stirring occasionally. Push the mushrooms and onions up the side of the wok to make room in the center.
6. Add the carrots and celery to the center of the wok and cook them for 3 minutes (tender-crisp); stirring occasionally. Add the garlic, ginger,salt and pepper to the rest of the vegetables in the last 30 seconds.
7. Add the leftover pork*, cooked rice, egg, corn and peas to the wok. Cook for 1 minute before adding the reserved sauce. Stir the sauce into the fried rice and cook for another 2-3 minutes, stirring occasionally.
8. Remove wok from heat, garnish with green onion and parsley. Serve and enjoy!