Like Lalaine at CookMobile, I have had rice in the brain all month. It’s not a bad way to start of the new year, I say. I still have the puto experiment to get on with, so no, the rice challenge is definitely not over for me.
This is a common dish in our house. I usually fix this on Saturday mornings for brunch when I finally get around to cleaning out all the left overs from the refrigerator so I can make room for weekend leftovers. Jade has been perfecting her beef stirfry (bistek); since their winter break she has probably made this dish three times. The last time was last night when she cooked dinner for her and her friend Vin.
So for left over rice, just take whatever you have in the refrigerator, mix it with rice, add some scrambled eggs to make it pretty, and voila! you’ve got left over fried rice.
For this version, we had:
left over rice
left over stir fried beef, chopped
left over stir fried chinese mustard greens, chopped
2 eggs, scrambled
1 clove garlic, minced
2 Tablespoons oil
heat 1 tablespoon of oil in a wok and cook the scrambled eggs and set aside. Add the other tablespoon of oil, heat and brown the minced garlic then add the rice. Stir for a few minutes to heat through then add the rest of the left overs including the cooked eggs. Stir for a few more minutes and adjust seasonings. The beef from Jade’s stir fry were a little salty and there was still some of the sauce with it so I didn’t add any more salt or soy sauce.