Fried rice and/or stir-fries are the best way to clean out the fridge of leftovers. For my family, it is usually our last meal before we get our order for the week. I rummage around looking for what we have left and throw it together in either a stir-fry or a fried rice, and voila we have dinner!
I have only made fried rice using leftover rice – meaning it had been cooked and refrigerated for at least a day. If you are making a fresh batch of rice for this recipe, make sure you cool it by spreading it out on a baking sheet for at least 5 to 10 minutes.
| Prep | Cook | Serves |
|---|---|---|
| 15 Minutes | 15 Minutes | 4 Servings |
Ingredients
2 cups leftover rice
2 tablespoons La Tourangelle Avocado Oil, divided
3 green onions, sliced, whites and greens separated
12 each shishito peppers or padron peppers, thinly sliced
6 ounces Smoking Goose City Ham, cubed
5 ounces snow peas, trimmed (break the stem ends off and pull off the strings)
1 tablespoon San-J Tamari Soy Sauce
1 large egg
Salt and pepper
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth
Instructions
- In a medium bowl, break up the leftover rice using your hands.
- Heat 1 tablespoon of oil in large cast iron skillet (or wok, if you have one) over high heat until smoking.
- Add the rice and cook, stirring constantly, until the rice is light brown and toasted, 3-5 minutes.
- Push the rice to the sides of the pan, leaving a space in the middle. Turn heat down to medium-high. Add another ½ tablespoon of oil to the space in the middle.
- Add whites of the green onions, peppers, ham, and snow peas; cook, stirring constantly, until veggies are soft, 1-3 minutes.
- Mix in the rice with the veggies. Stir in the tamari.
- Push the rice to sides of the pan, add the remaining ½ tablespoon of oil.
- Break the egg into the oil and season with salt and pepper. Using a spatula, scramble the egg.
- Mix in the rice and veggies with the egg. Add the green parts of the green onions. Stir to combine. Serve warm.
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth