NEW RECIPE!
Good afternoon! So I was thinking earlier about how it always seems that refrigerators get a bad rep when it comes to leftovers because you forget about them or don't want to eat the same thing again in retrospect. I personally had this encounter with some left over Chinese food that was just sitting in that paper carton. And it hit me, why not re-purpose the dish into something new and fun with only a few steps.
So without further a do...
Recipe to Impress Without Stress # 2!
Save your trash can the burden of 1 to 2 day old Chinese food and make your stomach happy, we are making fried rice! As you all know the rice in leftover Chinese food becomes hard, never tastes the same, and is almost 100% unappealing. Well what rice is perfect for fried rice? You guessed it!
You will need the following:
Your leftovers (Meat or no meat, doesn't matter. Veggies in there, more fun brought to the party)
2 Tablespoons vegetable oil (I prefer safflower)
1-2 Large eggs depending on how much you have leftover (1 egg per cup of rice)
1 green onion, cut on a bias for flare and flavor
Soy sauce or fish sauce, depending on whichever you prefer
Black pepper
Sriracha, if you are bold and you want to napalm the forest
A large pan, knife, cutting board, 2 cereal size bowls, and a wooden spoon
Seriously, this dish is simple, quick, easy, and will fill you up. (For at least 30 minutes)
First, cut your onion on a bias, or on an angle to be less technical. Next, crack the egg(s) in your small bowl and whip the egg(s) slightly to get some air in them. I like to add a touch of Sriracha in with my eggs here to have the flavor all the way through the dish.
Go ahead and heat 1 TBS of your oil over medium heat until you see a tiny wisp of smoke. Once you see that, pop your egg(s) into the pan and cook until scrambled and fluffy but not dry. Take the eggs out of the pan, put them in a clean bowl, and clean your pan out to get ready for the rice.
Now with your clean pan, heat the remainder of your oil until you see that wisp again. If your meat is bigger than you want it to be (I know there is a joke in there), as well as the veggies if you have some, go ahead and cut them down to your liking. Toss your rice in first, stirring it with the wooden spoon to break up the rice and cook for about one and a half minutes. Next, toss in the meat and veggies, cooking them about a minute and a half as well. Then, toss back in your eggs, soy sauce or fish sauce to taste, one or two good shakes will do it. Add the pepper to taste as well and, if you are bold, the Red Rooster. Last bit turn off the heat and stir in the green onion for that fresh pop you are looking for.
Guess what? Fried rice done and you didn't waste the second half of that #34 special. If you have extra egg rolls left over too, slice them open and put the filling into the flavor party.
Remember, if there are any dishes you want me to teach you how to make, I am always up for a challenge!
Happy Eating, I'm off to find sunshine in a shot glass!
- Chef Two Dice
Good afternoon! So I was thinking earlier about how it always seems that refrigerators get a bad rep when it comes to leftovers because you forget about them or don't want to eat the same thing again in retrospect. I personally had this encounter with some left over Chinese food that was just sitting in that paper carton. And it hit me, why not re-purpose the dish into something new and fun with only a few steps.
So without further a do...
Recipe to Impress Without Stress # 2!
Save your trash can the burden of 1 to 2 day old Chinese food and make your stomach happy, we are making fried rice! As you all know the rice in leftover Chinese food becomes hard, never tastes the same, and is almost 100% unappealing. Well what rice is perfect for fried rice? You guessed it!
You will need the following:
Your leftovers (Meat or no meat, doesn't matter. Veggies in there, more fun brought to the party)
2 Tablespoons vegetable oil (I prefer safflower)
1-2 Large eggs depending on how much you have leftover (1 egg per cup of rice)
1 green onion, cut on a bias for flare and flavor
Soy sauce or fish sauce, depending on whichever you prefer
Black pepper
Sriracha, if you are bold and you want to napalm the forest
A large pan, knife, cutting board, 2 cereal size bowls, and a wooden spoon
Seriously, this dish is simple, quick, easy, and will fill you up. (For at least 30 minutes)
First, cut your onion on a bias, or on an angle to be less technical. Next, crack the egg(s) in your small bowl and whip the egg(s) slightly to get some air in them. I like to add a touch of Sriracha in with my eggs here to have the flavor all the way through the dish.
Go ahead and heat 1 TBS of your oil over medium heat until you see a tiny wisp of smoke. Once you see that, pop your egg(s) into the pan and cook until scrambled and fluffy but not dry. Take the eggs out of the pan, put them in a clean bowl, and clean your pan out to get ready for the rice.
Now with your clean pan, heat the remainder of your oil until you see that wisp again. If your meat is bigger than you want it to be (I know there is a joke in there), as well as the veggies if you have some, go ahead and cut them down to your liking. Toss your rice in first, stirring it with the wooden spoon to break up the rice and cook for about one and a half minutes. Next, toss in the meat and veggies, cooking them about a minute and a half as well. Then, toss back in your eggs, soy sauce or fish sauce to taste, one or two good shakes will do it. Add the pepper to taste as well and, if you are bold, the Red Rooster. Last bit turn off the heat and stir in the green onion for that fresh pop you are looking for.
Guess what? Fried rice done and you didn't waste the second half of that #34 special. If you have extra egg rolls left over too, slice them open and put the filling into the flavor party.
Remember, if there are any dishes you want me to teach you how to make, I am always up for a challenge!
Happy Eating, I'm off to find sunshine in a shot glass!
- Chef Two Dice
thanks for the friend request!
a nice day kisses