Fried rice is the quintessential recipe that transforms leftovers. This week I made my Mediterranean Cod and then with the leftover cod made Shrimp and Cod Chowder. I had some ham leftover from the chowder and veggies from both dishes, so I decided to make Fried Rice.
The key to Fried Rice is getting the egg combined throughout without turning the dish into a rice omelette! This recipe serves two as a main course. You could also serve it as a side to Sweet and Sour Pork or Orange Beef with Broccoli.
I used white rice for the recipe because I had an abundance I wanted to use up from my pantry. I also intentionally made more rice than I needed so that I could use the leftover rice to “Quick Start” my Rice Pudding recipe; such a bonus!!
1 cup white or brown rice
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 celery stalk, diced
2 carrots, diced
1/2 cup ham, diced
1/4 cup onion, diced
2 tablespoons vegetable oil
1 egg, scrambled
1 tablespoon soy sauce
1 tablespoon hoisin sauce
- Add the rice plus 2 cups water to a baking pan. Cover with foil and cook in a 350-degree oven for about 30 minutes until the rice is steamed and on the dry-side.
- Add the oil to a fry-pan large enough to hold all ingredients. Add the celery, onion and ham. Cook on medium heat until the ingredients start to brown. Add the rest of the vegetables and cook until just tender. Turn off the pan and wait for the rice to finish cooking.
- When the rice is done, turn the heat back onto medium. Add the rice, the soy sauce and the hoisin sauce. Continue to fry on medium heat until the rice starts to brown. Quickly mix in the egg until cooked.