A Quick and Easy Trini Fry Rice II (with leftover rice)

What do you do when you have left over rice from the day before? That was a question I was asked recently, and being one that doesn’t like to waste food, I have a recipe for you today that’s tasty, yet easy on your pocket – Trini fry rice. And! … And! the advantage you have is that you don’t have to worry about boiling the rice before you start to cook. How’s that? 🙂   So let’s start.

This fried rice recipe I learnt from a Chinese cookbook I had for a number of years, but of course, me being me, I experimented and tried different things with the recipe until I had this fried rice dish. Of course, I just couldn’t help adding the culantro and a bit of pepper, but not too much; just enough to add some spice .

Trini Fry Rice Ingredients

Now this fried rice dish, to me, is just a base upon which you could add the world of ingredients. You could add ham, barbecued pork, chicken, stir fried beef, shrimp, sausage ….you get the picture, and for the vegetables how about some broccoli, cauliflower, cabbage, christophene /chayote (Sechium edule), sweet pepper….. the list goes on. Do you see how versatile this fried rice dish could be if you approach it with an open mind? That’s what I like about cooking fried rice. Every time you cook it, it could be a different creation. And too, no one at home could ever get bored of your fried rice.

Trini Fry Rice Recipe

So I invite you to try it out and tell me what you think. Then when you have gotten it, expand your horizons and add your own touch…..maybe some leftover curry stew chicken strips. Now that sounds like a plan! Enjoy Trini Fried Rice II

For Trini Fried Rice (I) click here.

FRY RICE II

Ingredients:

2 1/2 cups cooked rice
1/2 cup carrots, chopped
1/2 cup beans, chopped
1/2 cup oil (divided)
1/2 onion, chopped (divided)
6 leaves chadon beni, finely chopped
1 tsp ginger, finely chopped
1tsp garlic, finely chopped
1 chive, chopped
2 eggs, lightly beaten
1 tbsp soy sauce ( more if desired)
salt to taste
pepper to taste

Method:

Boil the beans and carrots until tender. Drain and set aside.

Using half of the oil (1/4 cup) fry the egg with some of the chopped onions. break up the egg as shown and add salt to taste. Or you could just scramble the eggs if you like.

Wipe the wok or frying pan and add the remaining oil.

Add the chive, chadon beni, ginger, garlic and the rest of chopped onions. Sauté for about a minute. Then add the rice, egg, and vegetables. Stir together.

Finally, add the soy sauce and toss over high heat for a few minutes. Add salt and pepper to taste. Serve hot.

So now you have no excuse to throw away day old rice 🙂 Thanks for visiting the site. I have been sharing recipes with all our readers for over ten years. Now we have a cookbook on sale at Amazon.com. Get your own copy today. Don’t forget to leave your comments concerning our recipes and even our cookbook below in the comment box.

See you soon. Ah gone!

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