Stir-fried rice with leftovers

This stir-fried rice isn't based on authentic Asian recipes—although those that I have followed in the past all share the same spirit of improvisation. Rather, this is what I have come to rely on in my own home kitchen when I want a delicious dinner with very little effort. <br /> <br />At least once—and sometimes twice—a week, it's my tried-and-true, easy-peasy, deeply satisfying, super quick dinner. If you have leftover rice (brown or white) in the fridge, along with some roast chicken or a few slices of last night’s steak or fish dinner, this dish can be made swiftly and easily. Get everything prepped and laid out on the counter next to the stove and it’ll come together in as quickly as 15 minutes. <br /> <br />But even if you do have to cook the rice first (this is why I love my rice cooker) and/or sauté a raw protein, the meal is still a relatively painless.
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