![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Use-it-up Egg Fried Rice
Aug. 8th, 2020 04:08 pmThis was actually really good. (Truly it's kind of hard to go wrong with egg fried rice.)
2 eggs
1 shallot, chopped
1 bell pepper (most of it), chopped
olive oil
leftover brown rice (at least 1/2-1 cup)
salt and pepper to taste
Heat oil in skillet over medium heat. Add shallots and bell pepper and saute for a few minutes. Add rice and stir for a bit, letting it warm up. Crack open and scramble two eggs and add them to the pan, stirring to combine and making sure that the egg comes into contact with the hot pan. Cook for a few more minutes, then add salt and pepper to taste. Serves 1.
Can be made with other vegetables as needed, as long as they are chopped small and relatively quick-cooking (or almost cooked before rice and egg are added).
I'm going to experiment with this tonight and see if I can make it again. Might add avocado once it's all cooked, because I have avocado and why not.
2 eggs
1 shallot, chopped
1 bell pepper (most of it), chopped
olive oil
leftover brown rice (at least 1/2-1 cup)
salt and pepper to taste
Heat oil in skillet over medium heat. Add shallots and bell pepper and saute for a few minutes. Add rice and stir for a bit, letting it warm up. Crack open and scramble two eggs and add them to the pan, stirring to combine and making sure that the egg comes into contact with the hot pan. Cook for a few more minutes, then add salt and pepper to taste. Serves 1.
Can be made with other vegetables as needed, as long as they are chopped small and relatively quick-cooking (or almost cooked before rice and egg are added).
I'm going to experiment with this tonight and see if I can make it again. Might add avocado once it's all cooked, because I have avocado and why not.
