|Perfect for people on a budget!|
Essentially this dish is going to be bits and pieces of whatever you have lying around the house. Even if the leftovers include 1 celery stalk and 1/4 an onion raw, because they will add a freshness to cooked elements. I have only a few essential ingredients, that the measurements only change if you have more than the 2-3 cups of rice. The rest is whatever you have. I ALWAYS go easy on the salt and soy sauce because: YOU CAN ADD MORE BUT YOU CAN'T TAKE AWAY.
To add this recipe is quite healthy as you get to control how much fat goes into the dish. While I do a lot of eyeballing in this recipe, I have added some measurements to make it easier but in the end I choose to be conservative. You know what you like and can add a little more if you want.
2-3 cups of day old cooked rice (1 cup of uncooked rice = 2-3 cups of cooked rice) warmed up.
1 tbls olive oil
1 tsp lite soy sauce
2 tsp Cayenne
3-4 garlic cloves (or 1 tsp dried garlic)
Ingredients in the picture above (optional and will depend on what you have):
1/4 cup raw onion diced
1 celery raw stalk chopped small
1/4 cup chopped raw red bell pepper
1 raw chili diced
1/4 cup roasted brussel sprouts
1/4 -1/2 cooked chicken chopped
1/4 cup ground cooked pork
2-3 Campari Tomatoes (add at the end!)
1. Heat the olive oil in a large wok or large skillet pan on medium-high to medium heat.
2. Once the oil is hot throw in the raw veggies except the tomatoes, then add some pepper and a DASH of salt (approx. 1/16th of a teaspoon). Stir for 2-3 min until the veggies are just starting to turn translucent.
3. Add meats, and sprouts to the pan with another DASH of salt. Stir and cook until warmed through, approx. 1-2 min.
4. Remove the veggies and meat from the pan and set aside in a bowl of some sort.
5. Reduce the heat to medium and add the rice ( no need to add more oil).
6. Add Garlic, Cayenne, a DASH of salt, pepper and Soy sauce and stir the rice to coat evenly.
7. Push the rice with a spatula to one side of the pan and crack 2-3 eggs into the other side of the pan. Scramble them and cook them till they are SLIGHTLY runny. Add pepper and mix with the rice.
8. Add the veggie/meat mix back in with the rice, taste and adjust seasonings accordingly. Warm it all through then add the tomatoes on top and serve.
Cooks Note: The above directions are based on what ingredients I had that day, but the basics of cook the raw first then add the cooked leftovers will apply to any of the ingredients you use.