Fried Rice – - A Great Use for Fridge Bits and Pieces

I’m always looking for ways to use up the bits and pieces in my fridge. Soups, casseroles and quiche are the usual suspects, but stir-fry is an exciting way to turn leftovers into something more exotic. Here is a recipe that can use up leftover rice, meat and vegetables. Just remember that with stir-fry, prep everything ahead of time before you start cooking. Have everything ready by the stove and pre-measured.

I use brown rice for this because it is lower in carbs, higher in fiber, and I want my kids to get used to eating brown rice now so they don’t object to it later. If you aren’t used to cooking with brown rice, it takes about twice as long to cook. With stir-fry you chill or cool the rice anyway, so you might as well make it ahead of time and store it in your fridge. I throw diced leftover ham, pork chops, chicken, or what ever in this recipe. For Asian veggies you can go to the dollar store and get a can of water chestnuts, bamboo shoots, or my kids’ favorite – - baby corn. Then look in your fridge and see what you’ve got — carrots, broccoli, celery, frozen peas, etc. . . If you are using carrots, either use matchstick type, or just make ribbons with your peeler. Chopped carrots take too long to quick-cook. This recipe calls for specific veggies, but use what you have. You can even make the proportion of veggies more than rice, if you want.  That’s the beauty of making food at home – - make it how you want it!

Special Fried Rice

Food Network, Rachel Ray

• 2 3/4 cups water
• 1 1/2 cups white rice
• 3 tablespoons vegetable or wok oil, 3 turns of the pan
• 2 eggs, beaten
• 2 cloves garlic, chopped
• 2 inches fresh ginger, minced or grated
• 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
• 1 small red bell pepper, diced
• 4 scallions, thinly sliced on an angle
• 1/2 cup frozen peas
• 1/3 cup Tamari, dark aged soy sauce. Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.

Directions

Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

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