On Monday and Tuesday of this week we were supposed to get a Nor'easter, a blizzard, the SNOW STORM OF THE CENTURY. All the facebook statuses were about the impending doom of a storm, and I imagine all the weather channel statuses were also about the 2 feet of snow we were supposed to get. I wasn't too concerned about the weather, and I mostly looked for gems like this on my facebook while ignoring all the weather updates. I'm not sure why, but Aldo and I both found this video so hilarious:
Before the snow storm, I saw that we had leftover cooked rice, frozen peas, frozen corn, and frozen chopped leeks. This would be enough to make a quick stir fry, quick enough even to make even during my ''lunch break" during the work-from-home day.
Related recipe: Cajun Salmon Rice Bowls (15 minute dinner!)
The storm was underwhelming - we only got 6 inches of snow - but we did get to work from home for 2 days, and that was really nice. Because we were (sort of) snowed in and had absolutely no plans of going anywhere, I also found more time to cook during these two days than I have in the last two weeks, which was exciting for me. These have been a pretty pleasant 2 days for us here, and I hope no one was affected by the snow in a negative way.
10 Minute Leftover Fried Rice
Makes: 4 servings. Total time: 10 minutes.
- 3-4 cups leftover cooked rice
- 1 cup frozen corn (or canned corn, rinsed and drained)
- 1 cup frozen peas
- 1 cup frozen leeks, chopped (or 1 small yellow onion, chopped)
- ¼ cup lower-sodium soy sauce
- 3 eggs
- 3 tablespoons peanut oil or vegetable oil, divided
1. Heat up 1 tablespoon of oil in a large work, and stir fry the frozen chopped leek (or chopped yellow onion) over high heat for 3 minutes, or until the leeks start to brown a bit.
2. Add the corn and the peas, and stir fry for 2 minutes to warm them up.
3. Add the rice, and stir fry everything together for a minute.
4. Move the rice mixture to one side of the wok with a spatula, and add the rest of the oil to the empty half of the work. Crack the eggs into the oil (or crack them into a bowl first, if you worry about getting eggshells into the wok), and scramble the eggs in the oil in the half of the wok. Don't worry about the rice on the side while you cook the eggs - the eggs will cook in just a couple of minutes.
A picture might explain it better than I did.
5. When the eggs are scrambled (or almost fully scrambled), add the soy sauce over the rice, and stir fry the whole thing together, until all the rice is covered in soy sauce and the rice and eggs are mixed well.
6. Serve hot. This fried rice will reheat well.
