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Fried Rice, a budget staple

by Mike Thayer

Veggie stir fryIf you have some rice in the pantry and just about any kind of veggie and/or leftover meat in the fridge, you can create some rocking fried rice. 

Rice + meat + veggie + an egg = YUM!  And for pennies! 

Leftover steak?  Chop it up, make fried rice.  Leftover pork chop?  Chop it up, make fried rice.  Leftover chicken breast?  Chop it up, make fried rice.  Heck, got some lunch meat?  Chop it up, make fried rice!

There is no reason to pay the $$$ for Asian take out when you've got a decently stocked pantry, a few veggies on hand and some leftovers. 

The key to good stir fry of course, is to have all your ingredients chopped and ready to throw in the pan and knowing WHAT to throw in at what time and on some high heat.....  The beauty of this recipe is that you can use whatever ingredients you have on hand.  Be flexible with it.


  • One cup rice
  • Two cups water
  • One tab of butter
  • Tablespoon, vegetable oil
  • 6 ounces of leftover meat or fish
  • 5-6 baby carrots, sliced Julienne (like match sticks)
  • 4-5 button mushrooms, sliced
  • 2 green onions, rough chopped
  • Tablespoon, soy sauce
  • Tablespoon garlic powder
  • Tablespoon chicken boullion powder
  • teaspoon hot sauce (your favorite brand)
  • One egg
  • Salt and pepper to taste


Melt the tab of butter in a medium sauce pan, add the rice, half the garlic powder and chicken bouillon powder, saute for about a minute, then add the water.  Bring to a boil, cover, then simmer for 20 minutes.  While that rice is cooking, chop up the veggies and leftover meat.  A few minutes before the rice is done, fire up the wok or a large non-stick skillet on high heat.  Once the wok/skillet is hot, add the veggie oil.  Give it 30 seconds, then put in the carrots, mushrooms, meat and let those sizzle for about a minute.  Next, add half the rice and the remaining garlic powder, let sizzle for another minute, giving some of that rice a nice crispy 'edge.'  Next, add the green onion and stir fry for about another minute.  Add the rest of the rice and all remaining ingredients, stirring constantly, for about another minute.  The goal here is tender crisp vegetables and a lightly (but done) scrambled egg.  Salt and pepper to taste.

This is a very satisfying dish, both for the stomach and the wallet.  Enjoy!

TIP:  While this recipe calls for cooking the rice, cold, leftover rice is actually better to make fried rice with.  Using cold rice gives the grains a better texture, making for a better bite.


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