One of the (awesome) side effects of using your slow cooker a lot is the leftovers.
Sometimes there just isn't enough of any one dish to feed the entire family again.
I really like whipping together
fried rice on the weekends.
It's pure comfort food, and since I throw it all in the crockpot, there's no need to be home at 5 or 6 pm on a busy Saturday to get dinner ready.
The best part is that when I KNOW dinner is already cooked, we save a lot of money by not eating out while out and about running errands.
The Ingredients:
serves 4-6
2 cups leftover rice/quinoa (brown rice, etc. totally fine to use)
3 tablespoons butter
2 tablespoons soy sauce (LaChoy is gluten free)
2 teaspoons worcestershire sauce (Lea Perrins in US is gluten free)
1/2 teaspoon black pepper
1/4 teaspoon kosher salt (or 1/8 tsp iodized)
1/2 diced yellow onion
1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
2 cups or so leftover meat, diced
1 egg
sesame seeds for garnish (optional)
The
Directions.
Plop everything on in there together.
Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
Serve in a bowl with a drizzle of soy sauce and eat it on the couch.
In your
slippers.
Life is good!
