Stir together water, 2 tablespoons soy sauce and sesame oil in small bowl; set aside.
Don't know what to do with soggy, leftover bread stuffing? Crisp it up with fried rice and vegetables for an easy lunch or dinner.
Servings and Ingredients
|2 tbsp. water|
|2 tbsp. Hy-Vee less sodium soy sauce, plus additional for serving|
|1 tsp. Hy-Vee toasted sesame oil|
|3 tbsp. Hy-Vee vegetable oil, divided|
|2 Hy-Vee large eggs|
|2 carrots, peeled and diagonally sliced|
|1 c. fresh snow peas, trimmed and halved on a bias|
|½ c. Hy-Vee frozen peas|
|1 tsp. finely grated gingerroot|
|2 cloves garlic, minced|
|3 c. cold, cooked Hy-Vee long grain white rice|
|2 c. leftover raw or crisp-cooked broccoli, cut into small florets or coarsely chopped|
|5 c. leftover cubed bread stuffing, crumbled|
Things To Grab
- Small bowl
- Large nonstick skillet
- Rubber spatula
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Whisk eggs in a small bowl until frothy; pour into skillet. Tilt skillet so the eggs form a large thin pancake, then immediately scramble eggs with spatula and break into small pieces. When eggs are just set, remove from skillet; set aside.
Heat 1 tablespoon vegetable oil in same skillet over medium heat. Add carrots; stir-fry for 2 minutes. Add snow peas, frozen peas, gingerroot, and garlic; stir-fry for 1 minute. Add rice, broccoli, scrambled eggs and soy sauce mixture; stir-fry for 3 minutes or until heated through and rice begins to crisp. Remove from skillet; set aside.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add crumbled stuffing; cook for 6 to 7 minutes or until golden brown and temperature reaches 165 degrees, stirring occasionally. Return fried rice mixture to skillet; toss to combine. Serve with additional soy sauce, if desired.