Why You Should Always Make Extra Rice

Alexa made a wonderful bean chili on Sunday night (stay tuned for that post), and as an accompaniment we made some white Basmati rice.  This was a great opportunity to secure an additional meal for later in the week, so instead of making just one cup of rice, we made three, and packed the leftovers into the fridge.

Thursday night the fridge was looking quite bare, with the exception of two Tupperware full of the leftover rice; fried rice was just a few easy steps away:

Peanut & Pineapple Fried Rice

• 4 cups of leftover rice
• 3 Tbsp of oil (peanut, sesame, canola or another oil that can withstand high heat)
• 2 Tbsp of minced garlic
• 1 Tbsp of minced ginger
• 3 Tbsp tamari or soy sauce
• Veggies – frozen or fresh.  We used:
  • 2 carrots – diced into small pieces
  • 1 cup frozen peas
  • 1 cup frozen pineapple
  • 1 cup crushed roasted peanuts
  • Other great additions: scallions, celery, corn, broccoli, zucchini, mung bean sprouts etc.

Method:

Heat the oil on high in a large pan for about a minute, then add hard vegetables, and after another two minutes, lower the heat to medium-low and add the ginger and garlic.  Saute for a couple of minutes, and then start adding the rice a little at a time, making sure to break up any clumps.  Once all the rice has been added, cook for two minutes, stirring constantly.  Next add in the frozen vegetables and stir until they’ve defrosted, about a minute.  Finally, add the soy sauce and peanuts, stir, and serve.

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