2 c. cooked rice
1 clove garlic
2 Tbsp. oil
1/2 c. onion, chopped
1/2 c. chicken, cooked and chopped
1/2 c. pork, cooked and chopped
1/2 c. frozen peas
This comes together quickly - about 1/2 hour from fridge to plate - great for reinventing leftovers. This recipe is based on the fried rice usually served in train dining cars in China.
Place the rice in a medium bowl and use your fingers to separate any grains sticking together.
In a large skillet or wok, heat oil over medium heat. Mince garlic and add to oil. Add onion. Sauté 5 min. or until onion is softened and slightly translucent.
Move onions to the side and add eggs. Use a spatula to pan scramble the eggs - breaking the yolks for a "marbled" effect. Let eggs cook without stirring - so that you end up with a flat pancake of cooked eggs. Once the eggs are mostly cooked, use a spatula to slice the eggs up into strips.
Add rice, chicken, pork, and peas. Stir to combine well. Stir often. Cook until heated through.
And then it's dinner and then off to rehearsal or meetings or practice...but hey, everybody got a balanced meal first, right?
Submitted by Gretchen Grant Contributed on: and modified on Tuesday November 13th, 2007