January 28, 2011
Fried Rice Variations
It’s been a while since I posted a dinner recipe, and most of us benefit from a few new dinner ideas. If you’re like me, it can be easy to get stuck in a rut of making the same recipes. That’s why I love sharing what we’re having for dinner on my Facebook page. On weeknights, I post what we’re having (usually between 5:00 and 6:00 p.m. eastern time) and other people leave comments telling us what they are having. It’s a great place to get new ideas, especially if you are new to the gluten-free diet.
This dinner is nothing fancy. It was quick and easy and also quite good. In fact, I was simply using up leftovers in my refrigerator. I want to share it with you to remind you that we don’t always have to follow recipes exactly as they are used traditionally. Fried rice is a well known dish, and the idea of it can be used in many ways. For this meal I fried leftover rice, red quinoa, and pasta. I didn’t have enough of any one of those, but combined, it was just the right amount.
I added in cubed leftover pork chops, zucchini, and of course egg which is a common ingredient in fried rice. The great thing about fried rice is that you can use so many different ingredients. By varying the meat, vegetables, and grain, you can create numerous meals that are basically the same recipe but taste very different. Here is a version I made using brown rice, onions, red pepper, zucchini, mushrooms, and ham.
In addition to being quick and easy, fried rice is also a frugal meal for several reasons. 1) If you use leftovers as I did, then it's a great way to keep food from going to waste. 2) You can use only a little meat and add eggs for additional protein. 3) Rice is generally inexpensive. Quick. Easy. Frugal. Tasty. What more could you ask for?
I don’t have a real recipe for you, but I’ll give you some guidelines for those who aren’t used to making fried rice.
Basic Fried Rice(amounts are all approximate)
- 4 cups cooked rice, pasta, other grain, or a combination
- 2 Tb. high heat oil of choice
- 1-2 c. leftover cubed meat (beef, pork, ham, or chicken)
- 2 c. chopped vegetables (peas, broccoli, zucchini, carrots, mushrooms, onions, peppers, etc.)
- 2 eggs, beaten
- 2 Tb. soy sauce (I used a soy-free coconut version)
- salt & pepper to taste
View Printable Recipe
You can find other frugal ideas at the Frugal Fridays blog carnival at Life As Mom. For more real food recipes, check out Real Food Weekly at the W.H.O.L.E. Gang.
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