Vegetable Fried Rice

When you live in rice-growing country, you're bound to have a lot of leftover rice hanging out in the fridge.

One of my favorite things to do with leftover rice: fried rice.

I'm no fried rice expert.  What I do isn't authentic.
I use frozen mixed vegetables after all.

But I am certain that the best kind of rice to use for fried rice is the leftover kind.
Save those little bits of leftovers in the freezer until they pile up and fall on your toes when you open the door.

Vegetable Fried Rice is good for making big batches to take to work for lunches.  It's also good for meatless night.

Sometimes I make Vegetable Fried Rice along with Crab Rangoon for an Asian night.
(Doubly insulting to Asian food purists, I'm sure.)

My version is pretty easy since it uses frozen mixed vegetables and leftover rice.

My "secret ingredient" is fish sauce.  It is so powerfully, horribly stinky.  But it adds something you can't put your finger on.  (Your nose, yes.  But not your finger.)  However if you don't have it or can't find it, it isn't the end of the world.

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Vegetable Fried Rice

4-5 cups cooked rice (leftover, cold rice is best)
3 eggs
1 Tbsp butter
3 green onions, chopped
2 cloves garlic, chopped
1/4 cup vegetable oil
1/8 cup soy sauce
1 Tbsp fish sauce
1 cup frozen mixed vegetables (mix of corn, carrots, green beans, peas)
1/4 tsp red pepper flakes

Whisk together the eggs, green onion, and garlic in a bowl.  Heat the butter in a large skillet until foamy.  Scramble the egg mixture, breaking the egg up into small pieces.  Remove from skillet.

Add the vegetable oil to the skillet set on medium high heat.  When oil is hot, add the rice and "fry" for about 10 minutes.  Make sure to stir the rice to coat with oil.

Stir in the soy sauce, fish sauce, vegetables, and red pepper flakes.  Cook until vegetables are heated through.


 More with leftover rice...


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