Leftovers: Fried Rice with Shake N’ Stir Fry Sauce
- Super Fast
Why we love it:
- 1⁄4 cup Soy Sauce (or tamari)
- 3 Tablespoons Rice Vinegar (or sherry vinegar)
- 2 teaspoons White Sugar
- 1 teaspoon Cornstarch
- 1 teaspoon Red Pepper Flakes (optional)
- 1 teaspoon Garlic Powder
- 2 Tablespoons Water
- 1 cup Chicken (already cooked or raw)
- 1 Tablespoon Canola Oil
- 1 Red Bell Pepper
- 1 cup Button Mushrooms (optional)
- 1 cup Broccoli
- 2 cups Basmati Rice (White) (leftover and cooked rice - or use quinoa, lentils, barley)
- 1 Egg (or 2 egg yolks)
- 1 cup Frozen Peas
- 1 teaspoon White Sesame Seeds
- 3 Green Onions (white and green parts, thinly sliced)
- 1⁄2 cup Chopped Peanuts (or cashews)
1. SHAKE SAUCE
Combine all ingredients for the sauce together: ¼ cup soy sauce, 3 Tablespoons rice vinegar, 2 teaspoons white sugar, 1 teaspoon cornstarch, 1 teaspoon red pepper flakes (optional), 1 teaspoon garlic powder, and 2 Tablespoons of water. Use a bowl and a whisk, or combine in a jar and shake!
If using raw meat, cook it first. Slice the chicken into thin strips and sauté it with a pinch of salt in 1 teaspoon of oil. Remove from the pan. If you have leftover meat, you can just shred or slice it into small pieces.
Chop or slice the veggies into strips or cubes. Heat the oil in a large, heavy pan and stir fry the vegetables over high heat for about 3 - 4 minutes or until they’re fragrant and turning brown on the edges.
Place the cooked, cold rice in a large bowl. Add the egg, or egg yolks, and stir to coat the rice with the egg.
When vegetables are ready, add the rice to the pan and press it into the bottom. Let it sizzle for 1 minute, then use a spatula to toss it up for a minute or two. Add the diced or sliced cooked meat and frozen peas. Press rice down again.
Shake the sauce again and add it to the pan without stirring for 30 seconds to let the sauce heat up. Stir fry again for another minute until everything is well coated.
Transfer to bowls. Garnish with sesame seeds, sliced green onion, and peanuts to taste.