This recipe is again one of those that doesn’t require any recipe.
The other day I had some leftover white ‘sticky’ rice in the fridge. One thing I really don’t enjoy is wasted food..when there are so many hungry people in the world. I am doing my best to re-purpose the leftovers into a new dish.
I always have some frozen veggies in the fridge. Not that I use them daily, I keep them just in case..when I run out of fresh produce but still need to feed my fam with healthy food.
So here’s what you do:
- Make scrumbled eggs in a non-stick skillet. I used 3 eggs.
- Pour a bit of cooking oil in a wok or pan. I use non-stick pan. Heat up the oil and stir-fry frozen mixed veggies (approximately 1/2 cup). If you have fresh ones, chop them up. Carrots, corn, peas (all together or a combination of 2) and stir fry for a couple of minutes. Then add white rice (around 2 cups) and spices (garlic powder, ginger powder), pour soy sauce and stir everything up. This is another minute or two. Keep stirring and mixing so that nothing sticks to the bottom.
- Add scrambled eggs into the same pan with rice and veggies and mix well.
Here you go, hot meal from leftover rice in less than 5 minutes.
If you don’t have leftover rice, cook some using package instructions.