This simple and delicious recipe is a perfect way to use up leftover rice and small bits of veggies that you have in your fridge. It's colorful, flavorful and couldn't be easier to make!
3 tbsp canola oil
2 medium carrots, chopped
1 cup broccoli, stems and florets coarsely chopped
1 cup pre-cooked sausage, chicken or tofu, diced
4 green onions (scallions), sliced
3 cups cooked brown or white rice (or frozen)
2 eggs, lightly beaten
kosher salt and freshly ground pepper
soy sauce or hot pepper sauce
Heat the oil in a large frying pan or wok over medium-high heat. Add the carrots and broccoli and cook until crisp-tender, about 3-5 minutes, making sure you keep stirring it. Add the sausage (or chicken or tofu) and ¾ of the green onions and cook for another 2-3 minutes, or until the green onions are soft. Add the rice and stir until it’s warmed through, about 2 minutes. Reduce the heat to medium, then add the eggs in the center of the dish. Let them sit for about 10 seconds before you start to push them around. This helps set the eggs a bit and leaves them in bigger pieces. Stir until the egg is cooked, taste for salt and pepper, then serve immediately garnished with the additional green onion.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is now available on Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the Fall of 2012.
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