The Ultimate Leftover Food: Fried RicePosted: May 22, 2012
We went camping this weekend, along Lake Coeur d’Alene. It was beautiful, warm and very relaxing. We were blessed with wonderful company. We also ate amazing food. More on that later. Here is one photo from the trip!
We made hobo packs, they were great, we had a lot of leftovers though, and they all had one thing in common, they were great in fried rice.
I’ve mentioned my obsession with cabbage and basmati rice. Both of these made an appearance in this fried rice. I kind of am under the impression that just about anything can show up and meld well in a pan full of fried rice. You just need eggs, cooked rice (ideally leftover) and soy sauce. But this particular batch was unparalleled in goodness.
I call my fried rice “fried”, but it isn’t really. I actually never used oil or additional grease. The veggies had enough moisture and I just pan fried the finished product a little to give it a a final color and texture of fried rice.
1.5 cups basmati rice
3 cups water
1 head of cabbage, chopped
1 package Trader Joe’s Jalepeno Chicken Sausage, chopped
3 Carrots, peeled, chopped
1 onion, chopped
8 oz mushrooms, sliced
1 red pepper, chopped
3 TB soy sauce
2 tsp fish sauce
2 TB Sriracha Sauce
In medium saucepan heat water and rice until boiling, put a lid on it and allow to simmer 20 minutes (OR use a rice cooker). In large wok or non-stick skillet pan (large frying pan . . . what have you . . . ) add onion, carrots and chicken sausage cook on medium, cover, stirring occasionally. When carrots are softened add mushrooms, red pepper and cabbage, cover and allow cabbage to soften, 10 minutes, stirring occasionally. In separate pan cook eggs with soy sauce, kind of like a mix between fried eggs and scrambled. Add rice and cooked eggs to skillet and stir in fish sauce, sriracha sauce and additional soy sauce to taste. Cook on medium high and mix occasionally, allowing bottom of pan to brown rice and veggies slightly.
Mmm yum. Serve with chopsticks! This is a great side dish, but Matt and I eat it most often as the main entree. Enjoy!