Skillet Stir Fry (Using that leftover rice!)

Tuesday nights are kind of rushed in my house. The teen has swim practice from roughly 4-6:30, husband doesn’t get home from work until around 7 that night. Most Tuesday nights I rely on the crockpot for a home cooked meal, but this Tuesday I didn’t think about throwing something in the crockpot until the middle of swim practice. Oops.

When we came back home I surveyed the fridge and came to this conclusion: We have leftover rice, sugar snap peas, and baked beans. There is some veggies between the refrigerator and freezer. We have a lot of condiments. We are almost out of milk and are stockpiled on kool-aid. Husband will be home in 20 minutes. Thus, I decided to fall back on a family favorite.

Skillet Stir-Fried Rice

Printer Friendly Version: Skillet Stir Fried Rice

  • 1-2 Cups cooked rice (or however much you have leftover on hand, it varies)
  • Veggies-  leftover green beans, peas, and carrots work excellently. Celery is also delicious in it. We prefer sugar snap peas in ours.
  • Onion (chopped, amount is whatever you desire)
  • 1 Egg (optional. Use two eggs if making a large amount)
  • Ground coriander, Garlic salt, Pepper
  • Soy Sauce, Worcestershire sauce (“W Sauce” as we call it), and some oil (any kind. Peanut oil is especially tasty, olive oil is healthiest, we normally have vegetable oil on hand and use that).
  1.  Lightly coat a skillet with oil, and heat on med-high heat. When oil is hot, spread rice out on top.
  2. While rice is cooking (do not stir!), sprinkle seasonings across top (be generous).
  3. Add a few drops of W Sauce, we use about 4 drops.
  4. Coat with soy sauce- the rice will begin to turn brown.
  5. Using a wooden spoon or spatula, stir rice so it is nice and evenly coated by sauces. If you have some white spots in the rice, just add a drop of soy or W sauce. Break up any large rice clumps.
  6. Add onion and veggies (chopped carrot, celery, and sugar snap peas is what I normally throw in) on top of the rice.
  7. Place lid on skillet and lower heat to medium. Let sit for 1.5 minutes. This will steam the veggies. (NOTE: If you are using frozen veggies, you will need to stir and then let it sit for an additional 1.5 minutes).
  8. Stir, scoop rice away from center of skillet to outside, leaving an open circle in the middle of the skillet.
  9. Crack egg into open circle and begin to scramble egg within this small circle space. When most of the egg is cooked, begin to stir egg into rice until egg is combined throughout dish.

Enjoy!

We love this because it is not only quick and tasty, but very filling and does not require defrosting meat. It tastes delicious with chicken, beef, or pork though. There is usually leftovers so someone has lunch already made for the next day.

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