As I mentioned in a previous post, I made a luscious lunch using rice, boneless pork steaks, corn, and salad. Today, since there are leftovers of that lunch, I’ll make a House Fried Rice.

All I have to do is thinly slice the leftover pork, make fried rice from the leftover rice, and throw in a few frozen mixed veggies, soy sauce, and egg to make a delicious new meal. What I don’t have with me right now is sesame oil, which is delicious added to the fried rice. However, I’ll make do with what’s on hand and remember to pick up some sesame oil on the next grocery shopping trip.

Because I’m off work today and everyone else is at work, I’ll make this for our dinner instead of lunch. House Fried Rice incorporates everything we need for a well-rounded meal. I’ll put salad fixings out, of course, for those who want it.

House Fried Rice

Ingredients

  • About 2 cups cooked rice, either brown or white
  • 4 tablespoons olive oil
  • 2 teaspoons sesame oil
  • 2 eggs, beaten
  • 1 cup frozen mixed vegetables or leftover vegetables of your choice
  • 2 cups thinly sliced cooked meat (chicken, beef, pork); small cooked shrimp if you have it
  • Salt and pepper to taste
  • Sliced almonds, mushrooms, pine nuts, sunflower nuts, water chestnuts, or Chinese noodles add crunch and dimension.

Method

Heat oil in a wok or skillet until very hot. Add vegetables and cook until tender-crisp. Remove vegetables to a warm bowl and put rice in, cooking until it’s heated thoroughly. Remove rice and put in the same bowl as the vegetables. Put meat in and stir fry it until it’s warmed through. Add to bowl of veggies and rice. Put eggs in and scramble them, making them more flat than fluffy. Put all ingredients back into hot skillet and stir together. Add salt and pepper to taste.

Serve piping hot with soy sauce, sweet and sour sauce, duck sauce, or any other condiments you prefer.

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