How many times do your kids run into the kitchen and pull their stool up to the stove to take a peek at what you’re heating up for lunch, only to hear, “Awwww! Again? We ate that last night!” Fried rice is a good way to reinvent leftovers from the night before. I serve this by having rice one night and then doing a roast, pork or chicken and veggies the second night. The third day for lunch I combine the rice and leftover meat and veggies to make fried rice.
Fried Rice
2 eggs
1/2 tsp salt
1/4 tsp pepper
4 Tbs oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
4 cups cold, cooked rice
Leftover bits of meat and veggies from prior meals, rinsed of their seasonings if needed
1/2 cup frozen English peas, thawed
Tamari to taste or coconut aminos if soy-free
In a small bowl, beat the eggs with the salt and the pepper. Set aside.
Heat a wok or large skillet over medium-high heat. Add 2 Tbs of the oil and scramble the egg mixture until set. Remove from the pan. Add the remaining two tablespoons of oil and saute the onion, carrots and celery until tender. Add the rice and leftover bits and stir until hot, breaking up the rice with a spoon. Add in the peas and the scrambled egg and cook until hot, then sprinkle on the tamari to taste. Serve immediately.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through celiac disease, food allergies, obesity, adrenal fatigue and heavy metals.
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