This recipe was an epic fail because I cut too much onion for Josh to use in the recipe. I say recipe, but we usually play it by ear, so a lot of the ingredient amounts listed below are estimates. Muffin does not like onion when he sees it, but when he doesn’t realize it’s in a recipe, he still eats it (gobbles it, in the case of the red beans and rice).
Of course, once Josh removed a lot of the pieces of onion (not all), Muffin gobbled it up.
I call it fill-in-the-blank fried rice because the protein can be whatever you have left over. Josh had grilled some chicken breasts, expressly for the purpose of one being used in the fried rice, but I often use whatever leftover meat we have. It’s also (onion episode aside) a good way to introduce veggies to your kids.
One key thing to note: make sure you use leftover rice. Freshly boiled rice gets gummy. We used the rice that was leftover (purposefully left over because I had purposefully made extra). Some of the ingredients are going to seem a bit odd, but they are very yummy.
Fill-in-the-Blank Fried Rice
8 oz. cooked meat, diced or shredded (We used one grilled chicken breast, diced)
3 thick slices bacon, cooked and crumbled with the grease reserved for “frying” the rice
2 large eggs, scrambled and mushed up to bits
2 1/2 cups leftover rice (We used white rice)
2 onions, diced
2 celery stalks, diced
4 carrots (not baby carrots), peeled and sliced/diced (I used organic–the only organic I insist upon)
1 teaspoon sesame oil
1/2 teaspoon sesame seeds
2 teaspooons-1 tablespoon soy sauce (plus extra at the table)
Fry vegetables in the reserved bacon grease until crisp tender. Add eggs and chicken (or other protein). Stir to combine. Cut in rice, leaving some chunks together to provide a contrast. Add bacon and stir gently. Drizzle in soy sauce and sesame oil. Shake on sesame seeds and toss gently to combine. Serve warm.
What is your favorite refrigerator clean-out dish?
Once the onion was gone (mostly), Muffin did gobble it, so I will consider it Muffin Approved.