Sometimes I lay on my couch watching TV, and suddenly get a burst of hunger. I feel so hungry and I feel like ordering food from my favorite Chinese restaurant. However, one day I decided to use some leftover rice and throw in some sauces, eggs, and vegetables and see how it would tase. To my surprise, it was amazing, for something that took ten minutes… unbelievable!
Rice (leftover rice tastes better)
Lee Kum Kee’s Chilli Garlic Sauce (you can use any but this is my favorite)
Chopped Garlic (optional)
Chop your garlic and other vegetables beforehand.
If you’re using frozen vegetables let them defrost for a bit before adding it to the oil (oil and water don’t work well together so be careful!)
Heat about 1-2 tablespoons of oil in a pan.
Start making your eggs while your oil is heating.
Add chopped garlic to the heated oil and stir for 30 seconds. (optional)
Add your (frozen) vegetables and stir for a minute allowing it to cook well.
Once your eggs are ready add it to the vegetables and mix for about 30 seconds before adding the rice
Once the rice is added keep mixing.
Add a tablespoon of chili garlic sauce and soya sauce. (If you prefer more feel free to add more)
Keep mixing until your rice is fully heated and everything is mixed well!
Sesame oil tastes way better than regular vegetable oil, so if you have sesame oil at home do use it. If not, don’t worry!
The garlic step is optional, however, if you’re a garlic lover (like me) I highly recommend adding it. Remember you already have garlic in the chili garlic sauce.
Defrost your frozen vegetables.
Happy Cooking…. Or should I say Happy Eating!