Here's an awesome way to use up leftovers with the help of Platteville Sunflower Oil. It can accommodate practically any vegetable in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
Ingredients:
3 Tbsp Platteville Sunflower Oil
2 Eggs, beaten
1 Bunch Scallions, roughly chopped
1 Cup Leftover Cooked Chicken, Pork, Beef, Shrimp or Tofu
1 Cup Frozen Peas and Carrots
4 Cups Cold, Cooked White Rice
4 Tbsp Soy Sauce
Salt and Pepper
Directions:
In a large skillet heat 1 Tbsp of Platteville Sunflower Oil over medium-high heat.
Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Season with the salt and pepper and serve, with extra soy sauce on the side.
Ingredients:
3 Tbsp Platteville Sunflower Oil
2 Eggs, beaten
1 Bunch Scallions, roughly chopped
1 Cup Leftover Cooked Chicken, Pork, Beef, Shrimp or Tofu
1 Cup Frozen Peas and Carrots
4 Cups Cold, Cooked White Rice
4 Tbsp Soy Sauce
Salt and Pepper
Directions:
In a large skillet heat 1 Tbsp of Platteville Sunflower Oil over medium-high heat.
Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Season with the salt and pepper and serve, with extra soy sauce on the side.
