Combo Fried Rice

Combo Fried Rice is definitely something you need to have in your repertoire, not only because it’s fast but it’s a great way to use leftovers without hearing people complain about having leftovers.

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When making dinner, I always have some kind of vegetable I can quickly steam, or at least make a salad, but I frequently get hung up on the starch. Rice and potatoes take time to cook. If you  use a rice steamer to cook rice, you should never make the minimum that you need for dinner. Cooked and cooled white or brown rice freeze beautifully and put into freezer quality Ziplock bags, stacks up in the freezer in a very efficient use of space. It microwaves incredibly fast as a side dish for dinner, or let it defrost and use it cold in this tasty and infinitely variable Combo Fried Rice recipe.

These recipes crack me up like French Toast, Fried Rice, Strata, Fried Polenta etc that were originally made to use up stale ingredients but now we make just because they’re so good.

To make a basic fried rice you need rice. One step up, add peas. Need protein, add a scrambled egg.

To make it a complete meal add any or all of the following:

Veg – peas, carrots, slaw, cabbage, bok choy, mushrooms, bean sprouts, green onion

Protein –ham, shrimp, chicken, beef , pork

For seasoning all you will need is soy sauce and oyster sauce which both keep indefinitely in the frigerator. Minced garlic that you have in the freezer boosts the flavor and any oil you have in the pantry will do.

And that’s it! When the protein is already cooked, this is a is super fast dinner that can even be split to accommodate picky eaters who don’t want some of the ingredients that you want. I’m looking at you, kids.

Be sure to take a picture and tag me on instagram @chefintheburbs when you make it, I’d love to see it!

Make it Chinese food night with Egg Drop Soup and Better Than Takeout Mongolian Beef.

Combo Fried Rice

 

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Prep Time

5 mins

Cook time

15 mins

Total time

20 mins

 

Any cooked protein and cooked, or quickly sauteed vegetable work great. Veg – peas, carrots, slaw, cabbage, bok choy, mushrooms, bean sprouts, green onion Protein –ham, shrimp, chicken, beef , pork

Author: Chef Shelley

Serves: 4

Ingredients

• 4 cups cold, cooked white rice
• 3 tablespoons oyster sauce (not oyster flavored sauce)
• 2 tablespoons soy sauce
• 4 teaspoons oil - divided
• 2 eggs, beaten
• ½ c frozen peas, or peas & carrots
• 1 ½ c assorted vegetables, diced
• 2 cups diced cooked protein of choice
• 2 teaspoons minced garlic (about 2 cloves)
• Optional: slivered green onion (scallion)

Instructions

1. In a small bowl, mix oyster sauce and soy sauce.
2. Heat 1 teaspoon oil in 12” nonstick sauté pan over medium high. Cook eggs, scrambling constantly so that the cooked eggs break up into small curds. Remove eggs to a large bowl.
3. If vegetables are raw: Add 2 teaspoons oil to pan and cook peas and vegetables until cooked through. You may need to reduce heat to cook them through if they’re browning too quickly. Remove to bowl with eggs.
4. If vegetables are already cooked, sauté with peas and any protein you’re using for just a couple minutes to heat through. Remove to bowl with eggs and veg.
5. Add 1 teaspoon oil to pan, sauté garlic for 10 seconds and then add sauce and rice. Stir thoroughly to evenly cover rice with sauce and then let it sit for a moment to brown. Stir and let brown again. Add egg/veg/protein and stir all together.
6. Serve topped with slivered green onion if using.

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