Fried Rice

Name: Fried Rice
Yield: 4 servings
Ingredients: 1 3 tablespoons canola oil; 1 2 eggs, beaten; 1 1 bunch scallions, roughly chopped; 1 1 cup leftover pork, chicken, or beef, diced; 1 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand); 1 4 cups cold cooked white or brown rice; 1 4 tablespoons soy sauce; 1 Salt and pepper to taste

From the kitchen of Carly

Leftover rice transforms into something crispy and deeply savory. Eggs scramble through, protein gets scattered in, and soy sauce brings everything together. It's the ultimate clean-out-your-fridge dinner that actually tastes intentional.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons canola oil
12 eggs, beaten
11 bunch scallions, roughly chopped
11 cup leftover pork, chicken, or beef, diced
11 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
14 cups cold cooked white or brown rice
14 tablespoons soy sauce
1Salt and pepper to taste

Instructions

1. In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
2. Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. 6 Season with the salt and pepper and serve, with extra soy sauce on the side.