Prep 15 mins
Cook 15 mins
This is a great way to use up small amounts of leftover meat and veggies. (If you have enough leftover rice, then it's a real dollar-stretcher!) Depending on what I have in fridge, it's a little different each time I make it. It seems that no matter what combination of meats and veggies I use, if it is eaten with chop sticks, the kids love it!
- 473.18 ml cold cooked white rice, better if it day old
- 44.37 ml oil
- 118.29 ml leftover cooked pork or 118.29 ml ham, cut in strips
- 118.29 ml leftover cooked chicken, cut in strips
- 59.14 ml tiny canned shrimp, if desired
- 236.59 ml leftover peas or 236.59 ml carrots or 236.59 ml corn (If you don't have leftover veggies, thawed frozen veggies work well)
- 226.79 g can sliced water chestnuts, drained
- 59.14 ml fresh green onion, chopped
- 1 egg, fried,cut in small strips
- soy sauce (I like to use the lite kind)
- In a wok or large frying pan, cook meats in 1 tablespoon oil until brown.
- Add shrimp to meats and cook together.
- Take out of pan and set aside.
- Crumble the rice in the same pan and fry it with 2 tablespoons oil.
- Add cooked meats, veggies and water chestnuts to rice.
- Add soy sauce to taste.
- In another pan, scramble an egg and cook flat in a small amout of oil (do not scramble egg in the pan, but let it cook flat, like an omelet).
- Cut into strips.
- Add fried egg strips and green onion just before serving.