This is an easy way to use up leftover rice. You can also use any of your favorite veggies.
- 1 cup of frozen (thawed) or fresh corn kernels
- 1/2 a bunch of Swiss of rainbow chard
- about two cups of cooked rice
- one large julienned carrot
- 2 scallions, chopped
- 1 small pepper chopped
- 2 cloves of garlic, grated
- 2 TBSP sesame oil
- 2 TBSP soy sauce
- 2 TBSP grapeseed or another flavorless oil
- salt and pepper to taste
- 1/2 tsp of chili paste
Separate the chard stems and leaves; thinly slice the stems and roughly chop the leaves. Peel the carrot; thinly slice and cut into matchsticks.
in a large nonstick pan, heat 1 TBSP of oil on medium until hot. Add the scallions, pepper and chard stems and leaves; season with salt and pepper. Cook 2 to 3 minutes, or until the chard has wilted. Add the carrot and cook one more minute. Move all the veggies to the sides of pan, and another teaspoon oil and add the garlic, cook for a minute, then season with salt and pepper. Heat remaining TBSP of oil on medium-high until hot. Add the cooked rice, allow it to set for about two minutes, since you are going for a golden crust. Then stir 1 to 2 minutes, or until dry and slightly golden. Add the sesame oil, soy sauce and as much of the chili paste as you’d like, depending on how spicy you want. Cook, stirring frequently, for 1 minute. Mix in the veggies. You can also then add some marinated tofu and/or a fried egg on top.