Recipes

[Carol1229]

On the rare occasion that we order Chinese food, we really enjoy the fried rice that comes with the combination dinners. Since our favorite place for ordering isn't as good as it once was, I've been trying recipes for some of the dishes we enjoyed ordering in.

I stumbled across this recipe on Pinterest and gave it a try. BOY am I glad I did. The original calls for using pork.....I didn't want to use pork in the recipe since I planned on using LEFTOVER cooked pork and adding it to the recipe the next night. I'll tell you-this recipe doesn't lack flavor at all without the meat. I always add whatever vegetables I have on hand to use up. In this particular batch, I used chopped red bell pepper and fresh mushrooms. I didn't have cilantro in the house-darn it-but it was still wonderful without it. In the past I've added broccoli, shredded carrots, snow peas.....whatever I happen to have on hand.

This particular batch is made with brown rice.......I've also made it with long grain white rice, which is also wonderful. One thing I've found and that I highly suggest is to cook the rice early in the day or the day before you're going to make this so that all the moisture evaporates out of it and the rice "dries". I like the end result using cold rice.....it's not quite as "soupy" as using hot rice directly from the pan.

What I REALLY love about this is that it makes a sizable amount that allows you to add leftover meat and MORE vegetables the next day to make a new-and hearty-one dish meal. I've made this basic recipe and added cooked diced chicken, leftover pork roast, pork chops OR pork tenderloin) or leftover steak or roast beef cut into thin strips.

It's a great clean out the refrigerator just before grocery shopping dish. We really enjoy it. I hope you do too.



FRIED RICE
(Source: adapted from Food Network-recipe from Robin Miller-original recipe HERE)

1 1/2 Tbsp. vegetable OR canola oil, divided
2 large eggs, lightly beaten
1/2 c. chopped onion
3 cloves garlic, minced
2 tsp. finely minced fresh ginger
1 c. white OR brown rice, cooked according to package directions and chilled
1/4 c. reduced-sodium soy sauce
2 tsp. sesame oil
Salt and freshly ground black pepper to taste
1 (16 oz.) can bean sprouts, drained and rinsed
1 (8 oz.) can sliced water chestnuts, drained and sliced into thin strips
1/4 c. chopped fresh cilantro
Sliced green onion for sprinkling over top

NOTE: Add whatever vegetables you prefer into this-we like chopped red or green pepper, sliced fresh mushrooms, shredded carrot, snow peas.....use whatever you have on hand. Also, any cooked meat can be added-diced leftover chicken, leftover pork, thinly sliced strips of leftover steak or roast beef......or it can be done without meat as pictured above and below.

Heat 1/2 Tbsp. oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook in an even layer until the egg is cooked through, flipping halfway through the cooking time. Remove eggs from pan; slice into strips or chop into pieces and set aside.

To the same skillet, heat the remaining 1 Tbsp. oil. Add onion, garlic and ginger; cook and stir for 2 minutes. Add the cooked rice, soy sauce and sesame oil; cook and stir for 2 minutes to heat through.

Season, to taste, with salt and black pepper. Remove from heat; stir in cilantro and eggs. Sprinkle green onions over top; serve. Makes 4 servings.