What To Do With Leftover Rice? (Fried Rice)

27 Feb

After spending almost two hours preparing dinner Saturday night, Sunday lunch was going to be super simple.  I had some leftover cooked white rice in the fridge, so the natural choice was to do a quick fried rice.  Actually, sometimes I make extra steamed white rice when cooking just so I’ll have an excuse to make fried rice later in the week 🙂


Fried Rice

1 cup cooked, diced ham (you can use the salad topper ham that’s already diced, or if you prefer something more unique, ask your deli counter to slice up one or two super thick slices of your deli favorite and dice it up yourself, you can also use cooked shrimp, or diced cubed chicken, or small cubes of hard tofu…)
1 cup frozen green peas, thawed and patted dry
2 eggs
1 spring onion, finely chopped
4 tbsp vegetable oil
1 1/2 tbsp soy sauce
1 tbsp rice wine or dry sherry (or chicken or beef broth)
4 cups cooked white rice

In a bowl, lightly beat the eggs with a pinch of salt and a few pieces of spring onions.

Heat 1 tbsp of the oil in a wok over medium high heat.  Stir-fry the peas and ham for about 2 minutes, then add 1 tbsp of soy sauce and the rice wine or sherry.  Remove and keep warm in a foil-tented plate.

Heat another 1 tbsp of oil in the wok and lightly scramble the eggs.  Add in rice, making sure that there are no large clumps and that the grains are separated, then the remaining 2 tbsp of oil and stir fry 2 more minutes.  Add in remaining 1/2 tbsp of soy sauce, spring onions, and the ham and peas mixture and mix well for another 2 minutes or so, seasoning with additional salt to taste.  And voila, lunch!

Serves 2-3


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