I adore leftovers, it gives me a challenge to be creative without throwing away food that was cooked with time and love.When I posted this picture on Instagram, some of you asked for the recipe.
My husband makes a delicious rib-eye steak in a manner that he has mastered over the past six years. He serves it with roasted seasonal vegetables full of herbs and spices. The next day, I make this wonderful leftover fried rice dish. You can easily substitute any meat for the steak (salami is delicious as well) or add all sorts of vegetables, it’s terrific. This recipe is my go-to for cleaning up my overflowing vegetable bins. It’s so packed with nutrition that my husband calls it the “breakfast for champions.” No joke, he eats it in the morning before his two-hour cycling workout. This dish also makes an incredibly well-packed lunch, take the container right out of the refrigerator in the morning and by lunchtime it’s room-temp and ready to go.
1 Cup Jasmine Rice or Brown Rice
2 Tbs. Sesame Oil (add more to taste)
2 Tbs. Soy Sauce
1Tbs. Olive Oil
1-2 Onions chopped or chop all your leftover cooked veggies
2 Carrots chopped or any other fresh vegetables
3 Scallions sliced
1 Sheet of crispy Nori (optional)
4 Eggs (do not skip this step)
*Any leftover protein
1. Start cooking your rice first according to the instructions on the back of the package.
2. Chop all your vegetables.
3. In a medium bowl add four eggs, salt, pepper, and scallions and whisk everything together with a fork.
4. Using medium to low heat, pour the olive oil in a sauté pan. Add your egg mixture and continuously move the eggs with a rubber spatula until it becomes scrambled. Set aside and wash the pan.
5. Place the clean pan on the stove and turn the heat on high until the water disappears. Add the sesame oil along with your vegetables, protein and let them sweat about a minute or two, but do not overcook, you want them to be crunchy, not mushy.
6. Add rice and soy sauce to the pan; adjust the seasoning according to your taste.
7. At the last minute, fold in the scrambled eggs and serve.
*You can find toasted seaweed or nori at your Asian grocery store. If you can’t, it’s easy to make at home from those big sheets for maki rolls. With a brush, coat sesame oil on both sides of the sheets, sprinkle some salt on them, then toast them in high heat until they crinkle and change color. Cut in fourths and slice them. I like to add this nori for garnish and texture, and it’s my favorite childhood snack as well.*