Fried rice is the most customizable type of dish. It is so easy to swap out ingredients and use others, depending on your liking, or just what you have on hand.
I like that at the same time, it uses up all the leftover veggies, while still creating something fresh.
The only thing to keep in mind here is to add veggies to the pan in order of time required to cook. For example, if you’re using peppers and mushrooms, you will have to add the peppers much before the mushrooms before they take much longer to soften than mushrooms.
Feel free to customize this as much as you want!
Here is this version:
2 tbsp butter
2 shallots, finely diced
1/2 carrot, grated
1 cup frozen edamame
2 cups baby spinach
2 green onions, sliced
Leftover dry refrigerated rice
2 eggs, beaten
Salt, pepper, garlic powder, oregano
DIRECTIONS:
Melt butter over medium heat in a pan. Add shallots and saute until translucent.
Add carrots and saute for a few minutes before adding edamame. Once edamame are in, wait until totally thawed and slightly sautéed.
Add spinach and green onions and cook down.
When all veggies are cooked through, add rice. Feel free to add as much or as little as you want, of course that fits inside your pan. Add spices as well. Fry it with the veggies for a couple of minutes, making sure that it doesn’t stick at the bottom.
Push rice mixture to the side and add egg. Scramble it alone then incorporate it with the rest.
Enjoy,
Guila
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