Stir fries are one of the best ways to recycle leftover rice. I make this particular recipe a lot because you can put any veg you’ve got in the fridge, children really dig it and the whole affair requires all of 15 minutes. If you want you can add some leftover chicken, prawns or whatever else. Ideal for busy weeknights or on those days where you are just feeling a little lazy.
Ingredients
- 1 egg
- Salt to taste
- 4 cups cooked leftover rice (I use brown rice)
- 3 cups of vegetables, thinly sliced (I use carrots, celery, chives and mushrooms)
- 2 cups baby spinach (optional)
- 4 tbsp minced or grated ginger
- 2 cloves garlic, minced
- 3 tbsp tamari or soy sauce, coconut aminos work too
- 4 tbsp flavorless coconut oil (or your favorite vegetable oil)
- 1 tbsp sesame oil
- 1 tsp fish sauce
- 1 tsp chili flakes (optional)
- 1/2 cup cilantro, scallions and/or mint
Instructions
- In a small bowl, whip the egg with a fork and a tablespoon of cold water. Add salt to taste.
- Heat one tbsp oil on high heat in a sauce pan. Pour the egg on the hot oil and when it starts cooking, mix it up into a scramble with a wooden spoon. Take off the heat and reserve on a plate. Set aside.
- Heat a wok or big pan on high heat, put 1 tbsp of coconut oil and add all the veggies, tossing lightly until cooked but still slightly crunchy, about 3-5 minutes. Set aside on a large plate.
- Heat the wok again on high heat with the remaining coconut oil, the sesame oil, garlic, ginger, tamari, fish sauce and chili flakes. When it starts bubbling, add the rice and mix thoroughly for a few minutes, making sure to coat the grains with the other ingredients. Then add the vegetables and scrambled egg.
- Top with chopped cilantro and serve immediately
