It usually happens that Monday morning everyone is stuck with a huge plate of rice in their fridge. When I have leftover rice with out thinking I know I’m going to make a stir fry. It’s great for kids and adults. I always pair it with something that compliments the rice such as steak teriyaki, sesame crusted tuna or miso Sea bass (recipe is on the website).
In the summer when BBQ is usually on Sunday nights, stir fry is the best side dish and it’s so easy because we always have left over rice from Shabbat.
Brown rice works great with this too.
There really is no real recipe to this.
I just measured for you guys but the amount I rice I have for left overs always varies so here’s just a base for the stir fry. You can add more soy sauce or teriyaki based on your liking. BTW this does not work well with fresh rice. ENJOY!
6 cups rice
2 onions chopped
2 1/2 cup frozen mixed vegetables thawed
3 tablespoons soy sauce (kinnoman in my opinion is the best brand)
3 tablespoons teriyaki (la Choy is one of my favorite brands)
1 tablespoon toasted sesame oil
Garlic salt – if you don’t have this use salt and garlic powder
Optional: 1 egg beater
1. Heat up pan with 3 tablespoons of oil and bring to medium heat
2. Add the onion and cook until golden brown
3. Bring the pan to high heat and add the veggies
4. Keep stirring around till the veggies get nice and crispy about 5 minutes (its called stir fry for a reason lol)
5. Add the rice cook and keep stirring
6. Place your sauces together in a bowl and pour it over the rice
7. Mix the rice well and let it get crispy from the high heat
8. Once rice is ready make space for the egg and sprinkle some oil
9. Make sure your egg is beaten and seasoned with garlic salt or salt
10. Once your oil is hot add your egg let it cook half way through and then using your spoon or your spatula start incorporating egg into rice
11. Season with Garlic Salt or Salt and Garlic Poe’s
12. Garnish with chopped scallions. Enjoy!