Has it already been almost 2 weeks since Thanksgiving?! I meant to post this much sooner, but between family gatherings and creating Christmas cards, I totally forgot. So after Thanksgiving, we always have a ton of leftover ham and turkey. An easy and tasty way to use them up is to make fried rice. I would never in my right mind order fried rice at a Chinese restaurant because, to me, fried rice is what you make to get rid of leftovers in your fridge. Even if I feel like slumming it and doing Panda Express, I just could not bring myself to order the fried rice…it’d have to be the steamed rice or chow mein.
- leftover meat (I used ham)
- garlic (I’d usually use about 5x this much because my hubby is a garlic fiend, but this was all I had left)
- green onions
- day-old white rice (don’t use freshly steamed rice or else it will be goopy; day-old restaurant rice always seems to be better because after you put it in the fridge, it’s pretty stiff)
- Soy sauce
- Salt and pepper to taste
- little bit of oil
In a wok (or large pan), scramble the egg first. Remove from pan (It can still be a little bit watery because you’re going to put it back in the pan later). If you want to warm up or brown up the leftover meat, you can saute it a bit in the pan also and then remove from pan. Saute the garlic in the pan with some oil and then add the rice. Do your best to smoosh or break up the rice clumps. When the rice clumps are pretty separated, add some soy sauce (to taste) and salt and pepper. Add in the meat, eggs, and green onion. Cook until green onions get a little soft. That’s it – a one pot/pan dish! The key to making it look nice is to have several different colors. Feel free to play around with other types of leftovers, but make sure that each component has a similar size (scrambled egg piece is about the same size as a diced ham piece, which is about the same size as the green onion piece, etc.).