We had some leftover rice from yesterday. For as long as I can remember, left over rice has always meant my Dad reminiscing about his college/bachelor days, when he and his housemates would make copious amounts of fried rice from leftover Chinese food. These days, the suggestion is always there, but the execution is left up to someone else, and usually that means sticky old rice in the trash. Instead of letting it go to waste, I decided to take up my Dad’s recommendation, and whip up some fried rice.
To create this recipe, I borrowed ideas from two blogs that I love very much: Peas and Thank You and Smitten Kitchen. There go my creativity chops. Anyhoo, I searched “stirfry” on both of their sites, and came up with Mama Pea’s Thai Beefless Stirfry and Deb’s Ginger Fried Rice. From Mama Pea, I borrowed the Thai-infused sauce recipe, and from Deb, I followed instructions and added additional ingredients.
2 large cage-free eggs
1 c. cooked rice (leftovers are perfect!)
1/2 c. frozen peas
1 large carrot, julienned
3 tbs. chopped yellow onion
2 tbs. olive oil
1 tbs. natural peanut butter (use less or omit entirely, depending on preference)
1 tbs. lime juice
1 tbs. soy sauce
1/2 tsp. honey
1/2 tsp. minced garlic
pinch of ginger
salt + pepper
1. Combine peanut butter, lime juice, soy sauce, ginger, and honey in a small bowl. The peanut butter doesn’t mix well, so don’t worry if it looks kind of icky; it’ll taste great.
2. Prepare your vegetables! And garlic. I just used what we had in the fridge, but some great additions would be red pepper, water chestnuts, snap peas, and mushrooms. I swear, that peeler has become my new best friend ever since I bought whole carrots! I don’t hate it.
I don’t have any pictures of the onion, garlic, or peas, as Kelly interrogated me at this point.
Kelly, “Why are you taking pictures?”
Me, “Because I have a blog.”
Kelly, “What kind of blog?
Me, “A FOOD BLOG!”
It’s hard enough when your parents think anything you do with food relates to your eating disorder. Making food, enjoying it, and celebrating it with other people/bloggers truly brings me a sense of fulfillment. I understand her concern, but I am not doing this because I want to hurt my body. I’m doing this because I’m hungry. And I like pretty pictures.
3. Heat a medium-large skillet to medium heat, and add a drizzle of olive oil. Add garlic to the pan. Let the garlic brown, but only lightly.
4. Add remaining olive oil, and add carrots, onion, and peas. Add desired salt and pepper. Cook for about 6-8 minutes on medium, stirring every few minutes.
5. Add rice and sauce mixture. Stir until the rice and sauce are evenly distributed throughout the vegetables. Add salt and pepper to taste. Cook for an additional five minutes, or until heated through.
6. While the rice and vegetables are cooking, crack eggs onto a separate oiled skillet, on medium heat. Be sure that the pan is large enough for both eggs to fit. Fry the eggs until the whites are mostly solid. To ensure that the eggs cook quick enough, you can place a saucepan lid over top the skillet. I used a kettle!
7. Once the eggs and rice are done, spoon the rice into bowls and top each bowl with one fried egg.