Stir together water, 2 tablespoons soy sauce and sesame oil in small bowl; set aside.
Recipe
Primary Media
Description
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
Ingredients
Quantity | Ingredient | Add |
---|---|---|
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
- Whisk
- Rubber spatula
Directions
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.