What do you do with leftover rice?
I had some brown rice leftover after I made Caribbean Red Beans and Brown Rice and knew right away that I was going to use it to make some version of fried rice.
I really wanted to make a vegetable version and found a great recipe online. I just wanted to add a couple more vegetables and ended up doing the recipe my way. I adapted the recipe according to what I did and also included a link for the original recipe.
We had this alongside the salmon in the previous post and it was a really great combination and a really delicious dinner.
There was enough leftover from this recipe, that I was able to add some cooked, chopped chicken to it and it provided us with another dinner later in the week. I love it when that happens.
Vegetable Fried Rice adapted from Eating Well
2 cups cooked brown rice
4 eggs, lightly beaten
2 teaspoons canola oil
8 oz sliced mushrooms1 lb asparagus spears, trimmed and cut into 1-inch pieces
1 medium red bell pepper, chopped2 cups sugar snap peas
4 scallions, cut into 1-inch pieces
3 clove garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil2 tablespoons toasted sesame seeds
- Heat canola oil in the pan over medium-high; add mushrooms and cook for two minutes. Add asparagus, bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes.
- Scoot all the veggies to one side of your pan and add eggs. Cook and scramble for about 1 minute. Mix into vegetables.
- Add the cooked rice, soy sauce, vinegar and sugar snap peas to the pan; cook until the liquid is absorbed, 1-2 minutes. Remove from the heat; stir in sesame oil and sprinkle with the toasted sesame seeds.
Original Recipe for Vegetable Fried Rice