Friday, July 29, 2011

Super-Duper Easy, Quick Fried Rice

I love fried rice because it is easy, quick, cheap (since we use homegrown veggies, eggs from a relative, and venison sausage that my husband hunted up, about the only things we are paying for are the tiny bit of chicken, soy sauce, and rice, which is, of course, cheap as heck as well!) and a great way to use leftover rice and meat.  This meal can be whipped up in about 10 minutes as long as the rice and meat were already cooked!  We really like it with chicken and sausage, but you can switch out the meats, maybe use fish instead of chicken, or leave it out altogether to suit your needs.  I always try to make extra so my husband can take it to work for lunches, but I never seem to make that much extra, it disappears so fast!  It freezes pretty well as is, but freezes even better without the egg, so if you were to make a large batch of this to freeze, for future meals, you might want to set apart the part to freeze before adding the egg and just cook the egg when it is ready to be served, or skip the egg altogether.

Chicken & Sausage Fried Rice
2 tbsp olive oil
1 onion, chopped
1 cup frozen peas
1 cup frozen carrots
2 eggs (optional)
2-3 cups cooked rice
1/4 cup soy sauce (adjust to taste)
1/2 cup cooked chicken pieces
1/2 cup cooked sausage pieces

Heat oil in a large pan or wok.  Saute onion, peas, and carrots about 5 minutes.  Add rice, soy sauce, and meats.  Heat while stirring until rice reaches desired color and everything is heated through.  While it is heating, scramble eggs and fry in a separate frying pan.  Add cut eggs into small pieces and add to rice right before serving. 

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