Wednesday, February 24, 2010

Fried Rice

This is the perfect leftover meal and so much healthier than the take out version. Use what have on hand. Any meat will do - beef, pork, chicken, shrimp or none at all.

4-5 c uncooked white rice
2 T canola oil
2 t sesame oil
1 sm onion, chopped
1 clove garlic, minced
2 c Diced meat, cooked (chicken, beef, pork, shrimp, ham, etc)
2 stalks celery, chopped
1/2 c water chestnuts, chopped or bean sprouts (optional)
1 c frozen green peas & carrots mix (thawed)
2 egg, beaten
1/4 cup soy sauce

Cook rice according to package directions. Cool completely. Heat a wok or large skillet over medium-high heat. Pour in canola oil and stir in onion.

Lower heat to medium and stir in veggies and garlic. Fry until vegetables are crisp-tender. Add meat and heat until warm through. Mix rice thoroughly with vegetables and stir in soy sauce. Make whole in the middle of the pan and stir in beaten egg and cook just until egg is scrambled and firm. Drizzle with sesame oil. Adjust seasoning to your preference and serve immediately.

TOTAL COST: $.70 - $4.20
Rice $.50 (or leftovers)
Meat $2.00 (or leftovers)
Veggies $1.00 (or leftovers)
Oil - from stock
Soy Sauce $.50 (Meijer)
Eggs $.20 (Aldi)

  • You can use cooked ramen noodles or rice noodles rather than rice for a variation. Reduce oil a bit. Toasted sesame seeds add a lot to the noodle version.
  • Remove meat for a great vegetarian dish or basic side dish.

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