Haven’t you looked in your fridge and wondered what to do with leftovers? I usually end up making soup. But it was too hot to make soup. I had some leftover rice and some leftover tri tip roast from the night before. So, I decided to make beef fried rice. I had some kale and cabbage so I used that too.
Leftover beef and chicken make great fried rice. I remember my mom using leftover meat a lot, to make fried rice. She always made her fried rice the way they do in Japan……with a little ketchup. Yup, that’s right! A little bit of it…..you don’t really taste the ketchup, but it definitely adds a lot of flavor. I can really tell the difference if I don’t add it. Don’t get me wrong, I do love fried rice without it….but I like that little bit of sweet zippy somethin.
My favorite fried rice is super simple…rice, onion and beef. That’s the way I prefer it. But sometimes I do like to add different things……even kimchee.
So, look through your fridge and take out the leftovers. If you don’t have leftover fried rice, make some, but let it chill. If you try to make fried rice with freshly made rice, it will be mushy and too soft.
Here are pictures without ketchup and with………
Leftover Beef Fried Rice
3 cups cold rice
leftover beef, sliced thin
2 eggs, scrambled
1/4 cup minced onion
2 Tblsp soy sauce
2 Tblsp ketchup
suggested veggies: cabbage, kale, spinach, bean sprouts, fresh ginger
To a large skillet on medium heat, add a wee bit of vegetable oil. Add the beef, onion and any veggie you’re going to use. Once the onions a bit soft, add the rice, soy sauce and ketchup. Stir quickly so you don’t mush up your rice. Mix in the scrambled egg last.