Wednesday, April 28, 2010

Ginger Fried Rice

This is a great way to use leftover steamed rice, but if you don't have that one hand, I've included a yummy variations on classic white rice, sure to add so extra punch to your palette. The addition of ginger really makes all the difference in the world!

If you have leftover rice, please skip the 3 ingredients.

1 C. rice ($.15)
2 C. water (free)
3 chicken bouillion cubes ($.15)
2 small onions, sliced paper thin ($.16)
3 T. oil, divided ($.10)
1/4 Ancient red bell pepper (the long, skinny ones) ($.13)
1/4 orange bell pepper ($.11)
4 oz. fresh mushrooms, sliced thin ($.49)
1 carrot, peeled and grated ($.10)
1 clove garlic, minced ($.05)
2 T. minced gingerroot ($.10)
3 eggs, well scrambled ($.24)
salt and pepper ($.05)
3 T. soy sauce ($.10)
2-3 T. teriyaki marinade (free after coupons)

In a large skillet, add oil to pan over a medium-high heat. When oil is hot, add in 1/2 the sliced onion and the rice. Toast until rice is no longer translucent (3-4 minutes). Add in water and bouillion. Simmer, covered, for 12-15 minutes or until all the water is absorbed and rice is tender. Uncover and cool.

Once cooled, remove rice from pan, add 1 T. oil and peppers, mushroom, remaining onion, garlic, ginger, and carrot. Sautee for 5-8 minutes, or until the veggies are fork tender. Remove veggies with a slotted spoon and add this to the rice and combine well. In that same pan, add scrambled eggs, over a medium-high heat, cooking quickly. When eggs are 3/4 through cooking, combine in the rice and veggie mixture and combine well. Add in soy and teriyaki and cook an additional 5-10 minutes, heating everything through and combining all the flavors well.

Yields = 3-4 servings
Cost: $1.93
Cost per serving: $.48 - $.64 per serving

This was such a hit for DH & I, next time we'll make a double batch - reheats great for lunch the next day! This is so flavorful and filling, you easily double (or triple) the veggie amounts and serve as a main course.

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