I love Asian food, using up leftovers, and cleaning out my fridge. A wonderful and versatile dish, stir fried rice, does all three with ease and delight.
Here is my current version of this dish today using the ingredients of:
2-3 cups cooked white rice (brown rice is also delish)
1 to 1 1/2 cups of chopped fresh vegetables including broccoli, carrots, green onions. *
1/4 cup diced ham
1 egg beaten
2-3 cloves minced garlic
1/4 cup toasted nuts, toasted lightly in a seasoned pan, then set aside
1/2 tablespoon vegetable oil for stir frying
Mix in measuring cup or small bowl with whisk:
4-6 tablespoons low sodium soy sauce
1-2 tablespoon Ponzu sauce
1-2 tablespoons Rice wine vinegar
2 tablespoons Asian style salad dressing
1/2 cup water
3 tablespoons brown sugar
- Heat oil in wok or fry pan over medium high heat.
- Cook minced garlic until translucent, approximately one minute.
- Add vegetables, brown for 1 minute while stirring with spatula. Cover with lid to steam for 2-3 minutes.
- Add cooked rice and mix ingredients, allow to heat through.
- Add diced ham, stir ingredients thoroughly, and then push rice mixture to one side of pan.
- Use this open area to scramble the beaten egg.
- After the egg is scrambled, stir into rice mixture.
- Add the sauce to pan, stir fry for another minute until bubbling and hot.
- Sprinkle toasted nuts prior to serving.