I ran a holiday contest on July 4th. The requirement for a second contest entry was a stockpile recipe! We all have couponing stockpiles, and new recipes to utilize those stockpiles are always welcome. You can find a complete list of Stockpile Recipes here, under the same named category tag.
Fried Rice
courtesy of Betsy :
2 cups (ish) chicken meat (or beef, pork, tofu, etc)
4 cups leftover cooked rice (I used cooked brown/black/wild blend)
4+ cups veggies (I used broccoli, green beans and sugar snap pea stir fry blend–good way to use up little bits of bags)
3 eggs
garlic, shallots, onions, and/or green onions
sesame or other oil for frying
Chinese 5 spice, about 2 tsp wiki
black pepper
cayenne and/or Sri Racha sauce
ginger, fresh and grated or liquid amino acids or soy sauce, to taste
sesame seeds
Cook aromatics in a wok (or large skillet) in frying oil til tender. Beat eggs and drop into pan, cooking quickly. Set to side of pan or remove from pan. Add in veggies and chicken to heat through. Add in rice and cook quickly on high so it doesn’t turn mushy. Spice to taste. Put sesames and extra green onions on top, if desired.
I love homemade fried rice. So much healthier and a great way to use up leftovers. I used the rest of my leftover chicken and veggies to make chicken pot pie filling. Two in one! I ate a portion of the fried rice and then put the rest in containers in the freezer for future meals.
