Fried rice is a family favorite and it's so easy to make! We call this "Loaded" Fried Rice because it's loaded full of meats and veggies. It's a frugal way to clean out the fridge without anyone knowing they're eating leftovers.
It cooks up best when you use day old (not freshly made) rice. I make a big batch of rice and freeze it in zip bags. Just heat and go!
Ingredients:
2 cups cooked white or brown rice
1/2 pound uncooked bacon
2 eggs (optional)
Soy sauce to taste
Up to 4 cups veggies and meats. Go crazy! Here are some things we put in our rice:
- leftover carnitas
- that last piece of chicken that nobody can finish
- cooked shrimp
- zucchini
- carrots
- celery
- bok choi
- mushrooms
- onions
Dice your veggies and stir-fry them in the bacon drippings until they're almost done. Carrots and celery will take longer; zucchini and mushrooms only need a minute or two. Chop up the meat and add it in (bacon too).
Plop the rice in the wok and stir everything together gently. Splash in a bit of soy sauce and take a taste. It's pretty salty, so don't overdo!
Once everything is warm, it's time to add the eggs. Mix them in a separate bowl like you're making scrambled eggs. Move the rice and veggies to the sides of the wok, so the hottest part in the center is open. Pour the eggs in and cook, stirring, until almost set. Then mix them into the rice until well incorporated.
You're done! Garnish with chopped chives or parsley for a bit of color.
How do you use up leftovers? Share your secrets in the comments!
With the eggs and bacon, we called this "Breakfast Fried Rice." The first time I had it was when I lived in Hawaii, which is heavily influenced by far eastern recipes and culture. It was awesome. Took me a while to figure out how to make this once I left. And I have to reiterate along with you, the rice really must be "old." I start the rice cooker after dinner and make this for brunch and it works out great! Thanks for sharing... hmmm. I'm thinking rice sounds good about now. :D
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I have found some things that don't work very well in fried rice though, like quinoa and radishes. I was actually taught that it is considered an insult to the chef to put soy sauce in fried rice, so when making it at home I never use soy sauce (but always toasted sesame oil). I guess there are millions of fried rice traditions!
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