I love making stir fry rice. It’s a great way to use up leftovers of veggies and rice and get a delicious dish in.
My husband loves to just make a big pot of white rice every so often, and he adds milk and sugar to it and eats it as a little meal, kind of like oatmeal. So when he does that, there’s often leftover rice. Stir fry rice actually works best with rice that has been cooked previously, usually 2-3 days before hand. When it’s being stir fried it’s less likely to get soggy and mushy, and is able to keep it’s shape more.
I make this differently every time. It varies according to whatever vegetables I have on hand, but it’s delicious every time. Keep in mind, this is not authentic stir fry, it’s more “inspired”. The kids love it though, so it’s great for us, and that makes Mama Harris a happy mama!
Ingredients:
- 2 green onions
- 1/2 red bell pepper
- one medium carrot
- 1/2 zucchini squash
- 1-2 tablespoons freshly ground ginger
- 3 large eggs
- salt and pepper to taste
- 4 tablespoons peanut oil for stir-frying, or as needed
- 4 cups cold cooked rice
- 1-2 tablespoons light soy sauce
Directions:
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Wash all your veggies. Finely chop the green onion, cut the bell pepper in small pieces, cut your carrots long ways in small stir fry strips, and cut the zucchini in slices, then quarter the slices.
Heat about 2 tablespoons of the oil in your wok or pan. Beat the eggs in a bowl and add salt and pepper for flavor. When the oil is hot enough, pour eggs in your pan and lightly scramble.
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Remove the eggs from pan and place in a bowl to the side. Clean out the pan, then heat another 2 tablespoons of oil. Once oil is heated, add your cooked rice. Stir fry for a few minutes, use a spoon or chop sticks to separate the rice so it’s not clumpy. Add soy sauce if desired. (you can leave this part out and each person can add their own)
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When the rice is cooked through and a good consistency, stir your eggs back in.
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Now add in your fresh ginger. Yum! I LOVE ginger!
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Next, dump the rest of your uncooked veggies into the pan.
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Mix and stir it all together and let it cook over the heat for a few minutes, usually until the carrots are slightly tender
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Looks ready!
I absolutely adore colorful foods, to me there’s nothing better than beautifully colorful veggies and fruits in every meal. Delish!!
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Serve while still warm. Enjoy!
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Ingredients
- 2 green onions
- 1/2 red bell pepper
- one medium carrot
- 1/2 zucchini squash
- 1-2 tablespoons freshly ground ginger
- 3 large eggs
- salt and pepper to taste
- 4 tablespoons peanut oil for stir-frying, or as needed
- 4 cups cold cooked rice
- 1-2 tablespoons light soy sauce
Instructions
- Wash all your veggies.
- Finely chop the green onion, cut the bell pepper in small pieces, cut your carrots long ways in small stir fry strips, and cut the zucchini in slices, then quarter the slices.
- Heat about 2 tablespoons of the oil in your wok or pan.
- Beat the eggs in a bowl and add salt and pepper for flavor.
- When the oil is hot enough, pour eggs in your pan and lightly scramble.
- Remove the eggs from pan and place in a bowl to the side.
- Clean out the pan, then heat another 2 tablespoons of oil.
- Once oil is heated, add your cooked rice.
- Stir fry for a few minutes, use a spoon or chop sticks to separate the rice so it's not clumpy.
- Add soy sauce if desired. (you can leave this part out and each person can add their own)
- When the rice is cooked through and a good consistency, stir your eggs back in.
- Now add in your fresh ginger. Yum! I LOVE ginger!
- Next, dump the rest of your uncooked veggies into the pan.
- Mix and stir it all together and let it cook over the heat for a few minutes, usually until the carrots are slightly tender
- Serve while still warm. Enjoy!
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