Sunday, May 15, 2016

UPCYCLE YOUR LEFTOVERS | WHITE RICE STIR FRY


UPCYCLE YOUR LEFTOVERS | Wondering what to do with that pint of white rice that comes with your Chinese Food?  How about making a tasty stir-fried meal out of it?  If your family is like our family, your heart sinks when you miss the lunch special cutoff time and end up having to order fried rice separately to compliment your delicious dish. This usually means leaving that pint of free white rice to the side until you can dump it into your leftover sauce and *maybe* eat it later if nothing better is in your fridge. No more! We have come up with a better solution!

Easy Recipe: Coat a frying pan in Veggie Oil and turn your stovetop burner to low heat. Dump 1 bag of frozen mixed veggies (california blend is my favorite: broccoli, cauliflower, carrots) into the oil and stir until veggies are coated, then cover (we use a glass lid) and stir occasionally until defrosted and beginning to cook. Turn off the heat when veggies become soft and place half your veggies into a #kitchenninja or food processor of your choice. Chop for maybe 2-4 seconds or until you have fairly tiny veggie chunks. Repeat with the second half, including any sauce and veggie leftovers from your meal (we include the mushrooms, peas, and celery that no one likes otherwise). Dump the pint of white rice into the frying pan and pour roughly half a jar of Kikkoman Stir Fry Sauce over it. Cook on low heat and stir until all rice is coated, then add the tiny veggies and continue to stir until mixed. You may want to level it all off, let one side cook, then flip it or you may prefer a continuous stir. Either way, cook to your perceived level of perfection.

Yield: 1 Quart

You can split this into two separate bowls (1pt each) and top each with a sunnyside up egg for maximum flavorful enjoyment.


What do you do with your leftover white rice? Tell us in the comments!

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