This recipe is great for using up small amounts of leftover produce. When I make rice, I always make enough for two to three meals. Last night I served curried lentils on rice, and tonight I put together this dinner with the leftover rice, along with the remnants of a cabbage and half an onion I found in the refrigerator.
Yes, the pan you see in the picture is an old-fashioned cast-iron skillet. I grew up using these skillets, and I still prefer them to any other I have ever used. As with a hard-surface sink, I can scrub them as much as I like, and the skillets are virtually indestructible. Not only that, but cooking in them actually beefs up the amount of iron in your diet.
You can often find these in thrift stores at a bargain.
- 2 tablespoons cooking oil
- 1 egg (optional)
- 1 cup chopped fresh vegetables (such as onion, cabbage, broccoli, celery, carrot)
- 2 cups of rice
- soy sauce
- Add oil to large skillet and heat on medium.
- If using egg, beat with a fork until foamy, and scramble in skillet. Remove egg to a small bowl, and set aside.
- Add vegetables to skillet, and stir fry until tender-crisp.
- Lower heat, and add rice, stirring with fork until rice is hot.
- Break up egg into smaller pieces with fork, then add to rice mixture, and stir.
- Serve with soy sauce.
Dinner tonight was fried rice with mandarin oranges.
Till next time, stay frugal and fancy-free.