I’m always looking for ways to use up the bits and pieces in my fridge. Soups, casseroles and quiche are the usual suspects, but stir-fry is an exciting way to turn leftovers into something more exotic. Here is a recipe where you can employ leftover rice, meat and vegetables. Just remember that with stir-fry, prep everything ahead of time before you start cooking. Have everything ready by the stove and pre-measured.

I throw diced leftover ham, pork chops, chicken, or what ever in this recipe. For Asian veggies, some dollar stores have water chestnuts, bamboo shoots, or my kids’ favorite – – baby corn. Then look in your fridge and see what you’ve got — carrots, broccoli, celery, frozen peas, etc. . . If you are using carrots, either use matchstick type, or just make ribbons with your peeler. Chopped carrots take too long to quick-cook. This recipe calls for specific veggies, but use what you have. You can even make the proportion of veggies more than rice, if you want.  That’s the beauty of making food at home – – make it to fit your own taste!

With stir-fry you chill or cool the rice. You can either make the rice ahead of time and store in the fridge, or spread hot rice out a cookie sheet to allow for quick cooling.

Stir Fried Rice

1 1/2 cups dry, white rice, cooked and cooled
2 TBSP cooking oil
1 tsp sesame seed oil (optional)
2 cloves of garlic, minced
1 TBSP fresh minced ginger
1/2 cup minced onion
2 eggs, beaten
1 sweet bell pepper, cut in strips
1 cup frozen peas
2-3 cups of blanched broccoli
1 cup shredded carrots
1/3 cup soy sauce

To a large skillet, add oils, garlic, onion, and ginger. Start pan on medium-low to allow aromatics to infuse in the oil.

Once the garlic starts to turn a little darker (don’t burn the garlic – – it will ruin the whole dish!) add egg and break into small bits as it scrambles.

Then add vegetables, and cook until they start to soften, but are still crisp.

Add rice to the pan, stir, and pour in soy sauce. Stir fry until rice is heated.

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