Give leftover rice new life with vegetables, scrambled egg, and the warm aroma of ginger soy sauce. This flexible meal comes together quickly and welcomes whatever vegetables you have on hand.
Featured product: Orinoco Soy Sauce with Ginger
Ingredients
- 3 cups cold cooked rice
- 2 tablespoons neutral oil, divided
- 2 eggs, lightly beaten
- ½ cup diced onion
- 1 cup mixed diced carrots, bell pepper, and peas
- 3 tablespoons Orinoco Soy Sauce with Ginger
- 1 teaspoon sesame oil, optional
- 2 scallions, sliced
- Lime wedges or hot sauce, for serving
Instructions
- Break up any clumps in the cold rice.
- Heat 1 teaspoon oil in a large skillet or wok. Scramble the eggs, transfer them to a plate, and set aside.
- Add the remaining oil, onion, and vegetables. Stir-fry until crisp-tender, 3 to 4 minutes.
- Add the rice and cook, stirring, until hot and lightly toasted.
- Stir in the ginger soy sauce, sesame oil, and cooked egg. Toss for 1 minute.
- Finish with scallions and serve with lime or hot sauce.
Make it your own
Add cooked chicken, shrimp, pork, tofu, or extra vegetables for a heartier meal.
