Every time I make Chinese food, I like to pair it with fried rice. One, because I like it, and two because it’s full of sneaky little protein and veggies for the kids to eat!
*I always cook my rice with 2-3 tablespoons of chicken bullion stock. On this occasion, I cooked the rice in the morning, and tossed it in the fridge to cool. Voila! Leftover rice!
Pork Fried Rice
¼ lb Chinese Spiced Sausage, or leftover wonton filling
2 tbsp sesame or canola oil
3 cup cold, leftover brown rice (see note)
2 cloves garlic, minced
2 eggs, beaten
2 carrots, grated
½ cup peas
½ cup cashews
2-3 green onions, thinly sliced
Cook the sausage over medium heat until cooked through completely, set aside.
In the same skillet, heat the oil over medium-high heat. Add the rice and lightly fry, 5-7 minutes.
Create a well in the center of the rice. Add the garlic and cook for about 30 seconds, then add the beaten eggs. Cook the eggs, gradually stirring them into the rice.
Add the carrots, peas, and cashews. Cook for an additional 3-5. Stir in the green onions and serve.
Serves 6-8 side dish portions