This is a recipe that I turn to over and over again. It is a great use for leftover rice (I always cook a little extra and freeze it in freezer bags specifically for this use). Not only is it easy and delicious, it is also a versatile way to use up leftover veggies (and meat) of all sorts.
Ingredients:
2 tbsp vegetable oil, divided
1 cup chopped carrots
1 cup chopped celery or bok choy
1 cup chopped broccoli
1 cup sliced green onions
1 tsp grated fresh ginger
3 cups chilled, cooked brown or white rice
2 large eggs, beaten
2 tbsp low-sodium soy sauce
2 tbsp dark sesame oil (optional)
Directions:
Heat 1 tbsp oil in a large non-stick skillet or wok over medium heat. Cook carrots, celery, broccoli, green onions, and ginger, stirring frequently for 3-4 minutes or until vegetables are tender-crisp. Add 1 tbsp oil and the rice; cook; stirring frequently, until rice is heated through.
Push rice mixture towards edge of skillet, pour eggs in center; and stir gently to cook; gradually stir in rice. Drizzle with soy sauce and sesame oil if desired. Toss well.
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