When I'm making dinner, I always try to make more than enough so that we'll have leftovers.
However, there are two things that I end up making far, far too much of whenever I make them. Those two things are spaghetti noodles and rice. (Please tell me I'm not the only one with this problem.)
For some reason, every time I'm putting spaghetti noodles in the pot, it just never looks like enough. So I think to myself: just a bit more. And then, well... maybe a bit more for good measure. And then, just a little more, just in case I don't have enough. When all is said and dinner is done, there's this mound of spaghetti noodles remaining. But no leftover sauce.
And then there's rice. I'm not really sure what the problem is here. You'd think I'd know how much rice to figure for our family. It seems more easily measurable. And yet, I'm always packing a tupperware full of rice when it comes time to clear the food off the table.
Thankfully, I have this wonderful husband who will eat anything. And the noodles aren't usually a problem. He'll heat them up with butter and eat them happily.
Rice, though, is another story. Rice doesn't reheat too well, I don't think. My husband must not think so either because it tends to sit longer in our fridge.
About a year ago I came across a solution for our leftover rice. Here's the recipe:
Chicken Fried Rice
I large egg, scrambled. Set aside.
I medium carrot, chopped
I small onion, chopped
1/2 cup peas, thawed
3 cups of cooked rice, cooled
1-2 boneless skinless chicken breasts, diced
2 T soy sauce
1/8 tsp. pepper
1 T cornstarch
1 tsp. sesame oil
salt
cooking oil
-Season chicken with soy sauce, pepper, and sesame oil. Set aside.
-In a large saucepan (or wok if you have one; I don't), add 3 T oil. Heat oil on medium heat.
-Add onions. Fry for 5 minutes.
-Add chicken, carrots, and peas. (*I actually add the carrots with the onions; I like them cooked, not crunchy.)
-Stir fry until chicken is cooked.
-Stir in the rice and scrambled egg. Fry for a couple more minutes.
-Season with salt and serve.
That's it. One of the things I like about this recipe (besides the opportunity to use up that leftover rice!) is that I usually have all these ingredients on hand. And it's quick, easy and tastes good.
There you have it. Try it sometime and tell me what you think.
~Stacy | 