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Leftover Egg Fried Rice Recipe
If you're like me, I always make too much rice for whatever recipe I'm creating and I hate to throw food away. So, I always try and utilize the leftovers into other dishes or create new recipes using whatever I have on hand within my pantry or refrigerator.
If you look into both your pantry and refrigerator, you will probably find all of those items that were on sale - jars of sauces that you got a great deal on and 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 why not make something delicious out of nothing!
My Leftover Egg Fried Rice recipe is a great example of this. After making a Thai recipe (link below) I made too much rice. So, the next day when I didn't have any cold cuts for my childrens sandwiches, I had to come up with something fast and made them this delicious Thai-inspired egg fried rice which they gobbled up!
The key to success of great fried rice - is very cold rice! Otherwise, it will end up being mushy and wet. So, make sure that your leftover or freshly cooked rice is thoroughly chilled before proceeding. Freshly cooked rice can be chilled faster if you spread it on a shallow baking sheet in the refrigerator, covered loosely with plastic wrap!
2 cups cold cooked white long grain rice
2 tbsp. olive oil
5 scallions (green onions) slices on the bias
ground black pepper
1 medium tomato, halved and sliced thin
2 tbps. oyster sauce
1 tbsp. fish sauce
2 large or jumbo eggs, lightly beaten
1. Over a medium-high burner, heat the olive oil and add the scallions, tomatoes and black pepper. Cook for approximately 2 minutes. Then, raise the heat to high and add the cold rice, breaking it up as you cook for approximately another 8 minutes or so. Stir occasionally.
2. 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. This recipe is delicious and a great, quick and easy way to use leftover rice served as a side or special treat!
Content copyright © 2014 by Allyson Elizabeth DŽAngelo. All rights reserved.
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