We love Chinese takeout in this house, but there are always leftovers and they always always go to waste. I have a thing about food waste, but I have an even bigger thing about being too lazy to cook...
You know those tubs of rice that (even when you ask them not to send any) show up in your bag - whether you want them or not? Those came in super handy today. They were the perfect base for my stir-fried rice dinner.
A pile of chicken (also leftovers!)
Some baby corn (and broccoli and scallions)
Garlic with sesame oil
And an egg swimming in some soy sauce
Stir fry meals are the best because you can throw in anything that suits you, carrots would be nice, a little fresh ginger even. I had some cabbage, but truth be told I was too lazy to chop it. Ok let's heat up those woks.
*note* this meal is cooked over medium-high heat the entire time. Make sure you have everything chopped and lined up ready to go, so you don't wind up getting distracted and scorching your meal. There's no turning back from burned garlic!
Quick Stir Fried Rice (4 servings)
2-3 C leftover rice (if you have closer to 2 cups, just supplement with extra veg.)
1 C chopped, cooked meat (I used chicken, but pork, shrimp or beef would work as well)
3 C chopped veggies (I did a combo of broccoli and baby corn)
1/4 C chopped scallions
2 cloves of minced garlic
1 Tbsp sesame oil (you can sub with vegetable oil)
3 Tbsp vegetable oil, divided
3 Tbsp low-sodium soy sauce, divided
2 eggs (optional)
In a small bowl, combine the garlic with the sesame oil, set aside.
In another small bowl, whisk together the eggs and 1 Tbsp soy sauce, set aside.
Heat 2 Tbsp vegetable oil in a wok (or large skillet) over medium-high heat. Add the broccoli and baby corn and cook, stirring constantly, for 2 minutes, push to the outside of the pan. Add the garlic mixture and mash into the wok with the back of your spoon. Add the last Tbsp of veggie oil along with the chicken and toss everything to combine. Add the rice, breaking up any clumps, and the remaining 2 Tbsp of soy sauce. Cook for a few minutes, stirring, until the rice softens up.
Make a well in the center of the wok, pushing all ingredients to the outside. Add the egg mixture, stirring in the pan while you pour. This will cook up very quickly and you don't want it to burn, so stir stir stir until it's cooked, then mix everything all together. Remove the wok from the heat, add the scallions to the meal and give everything one last toss to combine. Serve hot and enjoy!