Making fried rice from leftover Chinese, Thai and Japanese dishes is one of my FAVORITE things to do and it’s why I always order too much. It works with so many different main dishes and is such a filling, inexpensive and quick way of clearing out the fridge. You can add any vegetables you may need to use up or just the ones that you absolutely love!
4 cups leftover Steamed Rice
2 Tablespoons Sesame Oil
½ cup Carrots; finely chopped
½ cup Broccoli; chopped
¼ cup Onion; chopped
¼ cup Bell Pepper; chopped
½ cup Frozen Peas
2 cups leftover Beef Bulgogi
½ teaspoon Garlic Powder
¼ teaspoon Ginger Powder
1 teaspoon Hoisin Sauce
2 Tablespoons Soy Sauce
2 large Eggs
Salt to taste
- Heat a large skillet over medium heat and drizzle in the sesame oil. Add the carrots, onions, bell pepper and broccoli, sautéing until tender. Scoop in the rice and add the frozen peas, tossing until all everything is well mixed.
- Add the beef Bulgogi, seasonings, hoisin and soy sauces, then toss to coat. Tilt the skillet and move the rice and beef mixture off the heat.
- Crack the eggs into the exposed portion of the skillet and scramble until set. Place the skillet fully back on the burner and toss the rice mixture with the scrambled eggs until combined. Taste and season accordingly.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 