Waste Not Veggie Fried Rice

One of my “goals” for this year was to cut down on the amount of food I throw away. To some it might not seem like much but over the course of time it certainly adds up. I’ve noticed that I have a penchant for shopping, food shopping to be exact. Almost every day it’s off to the market to pick up something fresh and no list is involved. You probably can see where this is going by now. Buying ingredients because it’s different or looks great with no follow up does not always work. It’s time for a change…….

Saturday night my husband and I picked up some Thai food for dinner. There was not much left the next day except brown rice. Here’s where this dish comes in. First figure out what veggies you have tucked away in your fridge. I quickly learned that wet leftovers, something with a sauce does not work as it will turn your rice to mush. For a great dish you want the rice to be a little dried out, that’s why this dish is always best the next day. To start the eggs are scrambled until almost cooked through.  In a separate pan on high heat I used a little vegetable and sesame oil to stir-fry the veggies, then the rice. I finished this dish by adding all the components together and adding a teaspoon of soy sauce. Finish with your favorite hot sauce. Have fun, there are so many possibilities.

Template for Ingredients:

Fresh spring garlic or garlic
Canola oil and sesame oil
Carrot (chopped)
Savoy cabbage (cut into ribbons)
Broccoli (chopped)
2 eggs (beaten)
1 teaspoon soy sauce (or you could use fish or oyster sauce)
Leftover rice (brown or white)

To prepare:

Preheat wok or large skillet.

Add the veggies, followed by the rice, then the scrambled egg, stirring and tossing between each addition. Use your spatula to break up any clumps.

Add the soy sauce, and salt and pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of color here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.