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Leftovers Friendly Fried Rice

By Denise in da Kitchen on August 12, 2004

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  • timer
  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6

About This Recipe

"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!"

Ingredients

    • 2 cups cold cooked white rice, better if it day old
    • 3 tablespoons oil
    • 1/2 cup leftover cooked pork or 1/2 cup ham, cut in strips
    • 1/2 cup leftover cooked chicken, cut in strips
    • 1/4 cup tiny canned shrimp, if desired
    • 1 cup leftover peas or 1 cup carrots or 1 cup corn ( If you don't have leftover veggies, thawed frozen veggies work well)
    • 1 (8 ounce) cans sliced water chestnuts, drained
    • 1/4 cup fresh green onion, chopped
    • 1 egg, fried,cut in small strips
    • soy sauce ( I like to use the lite kind)

Directions

  1. In a wok or large frying pan, cook meats in 1 tablespoon oil until brown.
  2. Add shrimp to meats and cook together.
  3. Take out of pan and set aside.
  4. Crumble the rice in the same pan and fry it with 2 tablespoons oil.
  5. Add cooked meats, veggies and water chestnuts to rice.
  6. Add soy sauce to taste.
  7. 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).
  8. Cut into strips.
  9. Add fried egg strips and green onion just before serving.
Page 2 of 2 Leftovers Friendly Fried Rice (cont.)

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Nutrition Facts

Serving Size: 1 (157 g)

Servings Per Recipe: 6

Amount Per Serving
%
Calories 215.0
 
Calories from Fat 77
36%
Amount Per Serving
%
Total Fat 8.6g
13%
Saturated Fat 1.5g
7%
Cholesterol 44.0mg
14%
Sugars 2.6 g
Sodium 24.9mg
1%
Total Carbohydrate 26.9g
8%
Dietary Fiber 2.7g
10%
Sugars 2.6 g
10%
Protein 7.2g
14%

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