I eat a lot of rice and find it helpful and time-saving to make large amounts at the start of the week so I have a constant supply of my favourite staple food. A quick and tasty way to re-purpose leftover rice is to make fried rice. This is a versatile recipe because you can use any vegetables you have on hand, fresh, frozen or canned. You could also use leftover quinoa. Serve topped with green onion or alongside some delicious baked tofu!
Start by sautéing your vegetables in a large pan until they are cooked to your liking. Here I’ve used onion, mushrooms and carrot then stirred in frozen corn and peas once the fresh veggies were cooked.
Next, add in your rice and seasonings: soy sauce, sesame oil and garlic powder. The amounts for the seasonings really depend on the amount of vegetables and rice you use. I find it best to start with less seasoning, then taste the mixture and adjust as needed. Here I’ve used a total of 5 cups of vegetables (before cooking) and 5 cups of leftover rice.
Serve topped with green onion!
- 5 C leftover rice
- 5 tbsp low sodium soy sauce
- 2 tbsp sesame oil
- 2 tsp garlic powder
- 1 C diced onion
- 1 C diced mushrooms
- 1 C diced carrot
- 1 C corn kernels
- 1 C peas
- Cook the veggies in a large pan to your liking. Start with any fresh vegetables then stir in frozen ones at the end to heat them through.
- Add in the rice and toss with the soy sauce, sesame oil and garlic powder. Taste and adjust seasoning as needed.
- Continue to saute for 3-4 minutes.