Have you ever had that awkward moment when you realize you spent money on veggies that sat in the fridge for a week while you ate takeout and they’re now kinda wrinkley and sad? Yep, that was me today. Luckily Mom taught me that when you have stuff, you can always make more stuff out of it. This is how some of the most delicious and random casserole and stir fry recipes of my childhood came to be. Today I had leftover rice so I made Robert some fried rice. I grabbed a bacon bundle from the freezer, chopped up those veggies (omitting any questionable bits, of course), whisked together a soy based sauce, threw it all in a pan and watched Rob willingly eat broccoli.
Side Note: Rob hates broccoli. Hates it. It’s the one vegetable that we constantly fight over. I’ve gotten him to eat mushrooms, Brussels sprouts, beets, roasted carrots, butternut squash, jicama, cauliflower, and a plethora of other weird things but he’s previously never gone near broccoli. I say previously because I just watched him eat a plate of it. I may have loaded his serving of rice with extra broccoli as a social experiment. Findings: If you put bacon in it he will eat it.
Bacon bundle (4 slices of bacon cut into lardons and then frozen in a bundle until you need to use them for something)
Veggies, chopped – I used red and yellow pepper, shallot, shiitake mushrooms, a jalapeno, and broccoli but whatever you have will do.
TBS olive oil
Leftover (or fresh) white or brown rice, about a cup.
1 egg, beaten
For the Sauce:
Soy sauce, about 1/4C
Several dashes Worcestershire sauce
1 tsp red curry paste (I had it in my fridge, it’s not necessary but it adds a nice little zing)
Cook the bacon bundle over medium heat until crispy. Drain fat and add onions and 1TBS olive oil. Cook for about 2 minutes. Add the rest of the veggies and cook for about a minute or two more.
Add the rice, and spoonfuls of the sauce until there’s a light coating. Make a well in the middle of the pan and add the egg.
Let the egg set then stir in to the rest of the dish. OR if you’re impatient like me you can stir it in prematurely and the egg will get all over everything. Either way it tastes awesome.
Enjoy! And now for some ingredient glamour shots:
I just made myself hungry again. Good thing there are leftovers!