Saturday, May 9, 2009

Fried Rice w/ The Sauce

My all-time favorite "leftover" meal! We can use up grilled meat, random vegetables, and leftover rice to make the most delicious Asian-American entree. We always make a huge batch and it doesn't last long around our house. *The Sauce is the secret - so yummy!

Fried Rice

1-1 ½ T. olive oil
1 ½ slices of onion, cut fine
1 ½-2 carrots, cut fine
sm amount of broccoli, cut fine, if desired
½ cob corn, if desired
¼ C water
1 chicken bouillon
2 italian squash, cut fine
2 eggs
1 ½ T olive oil
1 ½ T butter
leftover white rice (@ 2 C)
leftover meat

In a skillet, add 1-1 ½ T of olive oil and cook onions until clear. Then add the carrots, broccoli and corn, cook and stir for a few minutes. Then add ¼ C water and a chicken bouillon cube and squash. Cover and steam until squash is clear, about 5 min. Put these vegetables in a bowl. In the same skillet over med-high heat, scramble 2 eggs in 1 ½ T each of olive oil and butter. Be sure to break the yolks. Put in leftover white rice, and stir to get brown, about 5-7 min. Then add the vegetables and any leftover meat and stir to get warm. Add 4-5 T of “the sauce” or any soy based sauce, stir.

Recipe Given By: Mark Martens

The Sauce

½ C soy sauce
½” of ginger, sliced
¼ C water
1 t. sesame seeds
½ C brown sugar
2-3 cloves garlic, crushed
2 drops Tabasco

Boil these ingredients for 1 min., then strain and serve as a dipping sauce. (Can be doubled.) Serve with white rice.

Recipe Given By: Sofia Valenzuela/Jon Sugimoto

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