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I don't know about you, but it's been pretty low-key around these parts. I'm kind of on a half-vacation, doing a little bit of work each day, but also taking time to run errands, watch movies, experiment in the kitchen, do some year-end organization, and finish up those Christmas cards. I cooked a refrigerator clean-out fried rice.
'Clean Out the Fridge' Fried Rice cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the 'Clean Out the Fridge' Fried Rice dishes you make.
Alright, don’t linger, let’s course of action this 'clean out the fridge' fried rice menu with 8 components which are surely easy to find, and we have to process them at the very least through 6 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements - 'Clean Out the Fridge' Fried Rice:
- Require for Cold/Leftover cooked rice
- Give (equal to)=
- Make ready Chopped/Diced raw vegetables/left overs
- Need - Olive oil or butter
- Take of Minced garlic
- Provide Ginger
- Make ready for Sesame oil
- Require of Tamari/Soy sauce
I love to cook Asian-inspired dishes so a rice cooker is much needed in our household. But for the last two years I've made pancetta fried rice and quinoa fried rice so I went a different route using Spam. I know that some people have HUGE aversions to canned. Growing up, having fried rice for dinner was synonymous with "fridge clean-out day," meaning that any leftover vegetables and proteins from the night-or week-before were on their way to the wok.
'Clean Out the Fridge' Fried Rice start cooking:
- If you do not have leftover rice, cook some rice in a yummy vegetable, chicken or beef stock at least 2 hours before preparing meal - the key is having enough rice to equal the amount of veggies you are using. Be sure rice is cooked and cold, and all veggies are chopped/diced prior to cooking.
- Heat olive oil or butter in a saute pan / wok (pan large enough for rice and veggies to be stirred)
- Add garlic, cook for a minute or 2.
- Add veggies, 1 at a time, in order of desired cooking time (example: 1st carrots for 3-5min, then onion, then broccoli, then water chestnuts, then spinach)
- Stir in rice, a couple dashes of ginger, sesame oil and tamari sauce (to taste). Stir fry for about 5min, then remove from heat and enjoy!
- Any veggie combo will work, here is some inspiration: corn, peas, pea pods, sugar snaps, carrots, peppers, mushrooms, onion, broccoli, spinach, asparagus, waterchestnuts, eggplant, tomato, sweet potato, zucchini - add left over shrimp, chicken, pork, beef… anything goes!!! Even bacon!
Those leftovers might be pieces of Chinese roast pork, bits of leftover chicken and baby bok choy, gai lan. Leftover rice will dry out more each day it sits in the fridge. Uncooked rice can contain spores of a bacterium known as Bacillus cereus. Even after cooking, these spores can still survive. Whenever I make rice with my Zoujirushi, it tastes amazing!
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