2nd
Hash this… Fried Rice.
I was thinking about the Chicago tribune article, and decided, that just like hash fried rice is another great simple way to clean on the crisper, and use up your leftovers.
The Simple steps to fried rice.
The basic ratio is 2:1 rice to additions, but it is very flexible.
Chop everything finely, your proteins and vegetables should be a fine dice.
In a small pan over medium / medium high heat, add a small of oil, and saute your protein. If using raw vegetables, add immediately. If using cooked vegetables, you can add them as soon as the meat is starting to warm.
Add rice. Left over rice may be clumpy, break up with the back of your spoon. You might want to add a little water or stock to moisten the rice to free it up a bit.
Once rice has started to heat, add 1 lightly beaten egg. Stir rapidly until cooked.
Now add the seasonings, 1 teaspoon of toasted sesame oil, 1 table spoon of soy sauce, and Siracha to taste. I may add a dash of rice wine vinegar or touch of sweet and sour sauce to balance the flavors.
From start to finsh should take no more than 10 minutes tops.
Here are some ideas for ingredients;
Protein: Beef, chicken, roast pork, bacon, tofu or shrimp*.
Vegetables: Frozen peas, green beans, onions, carrots, celery, greens, broccoli, mushrooms, bamboo shoots, etc.
*If using fish or seafood, I do not start the cooking with then, I add at the last possible moment, just to reheat them thoroughly, but avoiding over cooking.
