My eldest reminded me we hadn’t had fried rice in a while. I had some leftover barbecued London broil to use up so this seemed like a good combo. I’ve made friend rice before with leftover or raw chicken, pork, and flank steak. It always comes out great!
Cook up some rice, about 1 to 1.5 cups raw. You want about 3 cups cooked rice. If you have less than that leftover, use what you’ve got. (Note: Rice freezes well for fried rice, since it is better if it’s leftover and a little dryer anyway. Just make extra one night and pop a few cups in a freezer bag for your next batch of fried rice.)
Heat a bit (2 Tbs) of oil in a large frying pan. Put in some sliced or shredded carrots, celery, onion–whatever you have around. Cook on medium until just softened, stirring frequently. Throw in a bit of sugar, soy sauce, salt and pepper and stir. Add the raw or cooked meat and cook or heat through. Throw in a can of bamboo shoots if you have them. Add other leftover vegetables like corn and peas if you have them.
Mix up an egg or two and 1 Tbs of milk. Here you have a choice.
If you like little strips of egg for fried rice, remove everything from the skillet, make sure there’s enough oil or butter so the egg won’t stick. Pour the egg in and cook it without stirring, so it lays flat, then flip it just once. Fold or roll the egg up and put on the cutting board and cut into strips.
Add the cooked rice to the pan and fry for a few minutes, stirring constantly. Some people like to remove the vegetables and meat, add a bit of oil, fry the rice, and then mix back in the vegetables and meat.
Put the cooked egg top of the rice and serve. Or if you’re in a hurry and a bit lazy like me, just add the raw egg to the rice and cook until done, stirring frequently.
My children will eat almost any vegetable this way. And leftover meat does not feel like leftovers when it’s presented so differently.