FRIED RICE DINNER
This is my adaptation of a recipe that appeared in Woman's Day magazine in 1986. It is my favourite way to use up leftover roast turkey but can be used with what ever meat you happen to have on hand. The original recipe suggested lunch meat and ham or sausage should also work. My family enjoys this and like many other fried rice recipes it can be adapted or tweaked in many ways to suit your own personal taste or whatever you have on hand. If you like your foods spicy, sprinkle in some dried crushed chilis while preparing the veggies or rice. I add the soy sauce the way the original recipe called for but you could leave it out and allow folks to season it to their own tastes at the table. You could use prepackaged coleslaw veggies to speed up preparation for this. Other crisp veggies such as broccoli, pepper strips, bok choy, and peas (in pods or not) could be added. Use your imagination! Just make sure that you have between 4 and 5 cups of veggies if you want to have your 4 serving yield.
Provided by teapotter
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat about 1 tbsp of the oil in a large skillet (non-stick works best).
- Add cabbage, carrot, onion, ginger and garlic and stir fry about 5 to 7 minutes or until tender crisp.
- Transfer to a bowl to keep warm.
- Heat remaining 2 tbsp oil in the same skillet and add the rice and meat slivers, cook stirring constantly about 2 to 5 minutes or until hot.
- Reduce heat to medium and push the rice out to the edge of the pan to make a large well.
- Pour in the eggs.
- Cook 2 or 3 minutes without stirring until almost set.
- With a spoon or other utensil, break the eggs into small pieces and mix into the rice.
- Return the vegetables to the pan, season with black pepper and add the soy sauce.
- Toss about 1 or 2 minutes to heat through.
- Sprinkle the green onions over the top and serve.
- Makes 4 generous servings.
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Gavin kachelmuss
[email protected]I love how easy this fried rice is to make.
Kane Bolton
[email protected]This fried rice is so flavorful and delicious.
Vladimir Mihajlovic
[email protected]I've made this fried rice recipe several times now, and it's always a hit with my family and friends.
Md Nadim Mahamud
[email protected]This fried rice is a great way to use up leftover rice.
Shammah International limited
[email protected]I love the addition of the soy sauce and sesame oil. They really give the fried rice a nice flavor.
Masud Hafsa
[email protected]This is a great recipe for a quick and easy weeknight meal.
Carol “Cardef” Stephens
[email protected]I've been making this fried rice recipe for years, and it's always a hit with my family and friends.
kader rv
[email protected]This fried rice is so easy to make, even a beginner cook can make it.
Danish Mirza
[email protected]I love how versatile this recipe is. You can add or remove ingredients to suit your own taste.
Lil chinchang
[email protected]This is the best fried rice recipe I've ever tried.
Nicholas Gava
[email protected]I'm not a big fan of fried rice, but this recipe changed my mind. It's so flavorful and delicious.
Janbaz Boos
[email protected]This fried rice recipe is a great way to get your kids to eat their vegetables.
Sharoz Sheikh
[email protected]I made this fried rice for a party last weekend, and it was a huge hit. Everyone loved it!
Sara huseen
[email protected]I love that this recipe uses day-old rice. It's the perfect way to use up leftovers and avoid food waste.
Manana Maluleke
[email protected]This is my go-to fried rice recipe. It's simple, quick, and always turns out great.
TAllen
[email protected]I've made this fried rice recipe several times now, and it's always a crowd-pleaser. It's so easy to make, and the results are always delicious.
clubberduck
[email protected]This fried rice recipe was a hit with my family! The rice was perfectly cooked and fluffy, and the vegetables were crisp and flavorful. I especially loved the addition of the eggs and shrimp, which gave the dish a nice protein boost.