A recipe

*2006 post*

When I'm making dinner, I always try to make more than enough so that we'll have leftovers.

However, there are two things that I end up making far, far too much of whenever I make them. Those two things are spaghetti noodles and rice. (Please tell me I'm not the only one with this problem.)

For some reason, every time I'm putting spaghetti noodles in the pot, it just never looks like enough. So I think to myself: just a bit more. And then, well... maybe a bit more for good measure. And then, just a little more, just in case I don't have enough. When all is said and dinner is done, there's this mound of spaghetti noodles remaining. But no leftover sauce.

And then there's rice. I'm not really sure what the problem is here. You'd think I'd know how much rice to figure for our family. It seems more easily measurable. And yet, I'm always packing a tupperware full of rice when it comes time to clear the food off the table.

Thankfully, I have this wonderful husband who will eat anything. And the noodles aren't usually a problem. He'll heat them up with butter and eat them happily.

Rice, though, is another story. Rice doesn't reheat too well, I don't think. My husband must not think so either because it tends to sit longer in our fridge.

About a year ago I came across a solution for our leftover rice. Here's the recipe:

Chicken Fried Rice

1 large egg, scrambled. Set aside.
1 medium carrot, chopped
1 small onion, chopped
1/2 cup peas, thawed
3 cups of cooked rice, cooled
1-2 boneless skinless chicken breasts, diced

2 T soy sauce
1/8 tsp. pepper
1 T cornstarch
1 tsp. sesame oil
cooking oil

Season chicken with soy sauce, pepper, and sesame oil. Set aside.

In a large saucepan (or wok if you have one; I don't), add 3 T oil. Heat oil on medium heat.

Add onions. Fry for 5 minutes.

Add chicken, carrots, and peas. (*I actually add the carrots with the onions; I like them cooked, not crunchy.)

Stir fry until chicken is cooked.

Stir in the rice and scrambled egg. Fry for a couple more minutes.

Season with salt and serve.

That's it. One of the things I like about this recipe (besides the opportunity to use up that leftover rice!) is that I usually have all these ingredients on hand. And it's quick, easy and tastes good.

There you have it. Try it sometime and tell me what you think.

1 comment:

  1. Aug. 23, 2006 - Yum!
    Posted by Dana
    Sounds like another good one.
    Pasta I guesstimate pretty good at. A handful for adults a small hadful for kids.
    As for rice, there is always too much. But my husband loves it - he eats it like cereal; with milk and sugar. I just can't go there!


    Aug. 23, 2006 - mmm... rice pudding
    Posted by Mike
    Amy always takes our leftover rice (always lots of it) and makes this really good rice pudding with it. I think you just basically add some milk, eggs, raisins, vanilla and sugar to the rice and bake it, but I'm not sure on the proportions.

    I know that Amy says it's super easy (and Amy is the ultimate, uh... "efficient" cook) and now we always make extra rice on purpose.


    Aug. 23, 2006 - Sounds yummy! I will try it sometime soon!
    Posted by Anonymous
    I have the same problem with rice....I make too much and no one eats the leftovers! By the way, I really like your bran muffin recipe and Luke LOVES them!! I am making your honey chicken recipe tonight! I see that Amy's husband mentioned a good rice pudding recipe. Care to share? ~Amy Crawford


    Aug. 23, 2006 - Baked Rice Pudding
    Posted by reformingmama
    That is funny that mike mentioned this because I thought of posting this receipie after reading yours!

    1. Combine 3 beaten eggs, 1.5 cups milk, 1/3 cup sugar, and 1 teaspoon vanilla. Beat till well combined but not foamy. Stir in 1 cup cooked rice and 1/2 cup raisins. Pour rice mixture into a 1.5 quart casserole. If desired, sprinkle with nutmeg or cinnamon. Place the casserole in a 2-quart square baking dish on a oven rack. Pour boiling water into the baking dish around the casserole to a depth of 1 inch.
    2. Bake in a 325 oven 45-55 minutes or till a knife inserted near center comes out clean, stirring after 30 minutes. Serce warm or cold. Serves 6

    We all really love this dessert/treat!


    Aug. 23, 2006 - Great Idea
    Posted by Anonymous
    We do a very similar recipe for our leftover rice as well. Actually, I try to make more because then we have some for fried rice. We add whatever "meat" is left over and just chop it up as well as any left over veggies. Our friends from Asia tell me that their fried rice is like New Orleans Gumbo. Once you have the main ingredients you can really add just about anything to it.


    Aug. 23, 2006 - Oodles of Noodles
    Posted by Sarah
    And I thought I was the only one with spaghetti noodle problems!! :)


    Aug. 23, 2006 - Mike and Amy-
    Posted by reformingmama
    Thanks for the rice pudding tips. We may try that WITHOUT THE RAISINS, since the thought of warm, cooked, soggy, fat raisins about makes me want to barf. Mark, too.
    But... I don't think he'd be opposed to the pudding itself.


    Aug. 23, 2006 - one more thing...
    Posted by reformingmama
    amy- remember how we were having a conversation awhile back about which of us was the pickiest eater? i think i thought you were but you thought i was...? (mushrooms, cooked tomatoes...) well, you win. i am the pickiest eater. i can't even use cucumbers anymore!
    and you can add cooked raisins to the list of things i don't like.


    Aug. 24, 2006 - I thought of you yesterday when....
    Posted by Michelle
    I was talking to a 4 year old...and his mom was telling how he loved ALL foods..."He loves everything, he will eat ANYTHING" and the boy immediately chimed in "EXCEPT MUSHROOMS!!!!!" Ha!! Anyway, love the recipe...except, I WILL put mushrooms in it! (sorry) and Amy, the rice pudding sounds great, too!


    Aug. 24, 2006 - taco rice
    Posted by MicheleinNZ
    Another idea for leftover rice is something I picked up from 30 Day Gourmet. Basically it's cooked rice, some sauteed onion, taco seasoning, can of chopped tomatoes, and either cooked ground beef or some chicken. Cook it until it reduces down and voila! Great for nachos or burritos.

    We usually use brown rice, which really makes a gross tasting rice pudding, I think. And I too have problems with leftover noodles.


    Aug. 24, 2006 - funny thing
    Posted by reformingmama
    about using brown rice for rice pudding. I've never had white rice pudding. I didn't even think about that fact. I guess we like it because we don't know any better.
    Oh and Stacy and I were talking today about using dried cranberries for those who dislike raisens. But I gotta say, big, plump, warm, soaked raisens are my favorite part!
    I guess we all have different tastes!


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