Using up leftovers from the weekend…

This weekend Michael and I got some Chinese takeout. Michael never eats the white rice that comes with his meal, because white rice isn’t that healthy- and he doesn’t want to fill up on it. It was sitting in our fridge today, when I decided to use it to make our own special “fried rice.”

It came out SO yummy- and was great for using up the odds and ends I had. I thought I’d pass it on as an idea for finishing up that Chinese takeout rice! The recipe below is how I made it, but really you could put ANY vegetables you wanted in it. The beauty is that practically any ingredients can be married together in this, as long as you have some rice & soy sauce as a base. Plus, you can load up the fried rice with vegetables, and egg, leaving very little rice in the recipe- Upping the health quotient.

“Everything but the Kitchen Sink- Fried Rice”

-Rice ( I used a small leftover takeout box)
– large diced onion
-4 eggs scrambled
-Container of fresh mushrooms
-Jar of artichoke hearts
-Diced garlic to taste ( I used about 4 cloves)
-Diced ginger to taste ( I used a LOT- because we are a ginger loving family!)
– Sprinkling of soy sauce
-3 tablespoons of hoison sauce

Saute egg, put aside. Saute onion, mushrooms, garlic. Add cooked rice & leftover veggies. Sprinkle in hoison, and soy sauce. Add ginger to desired taste. Stir:)

About Shannon Schmid

Shannon traded in her sensible NYC TV producer shoes (they were best for taking the subway), for a pair of Texas Cowboy boots when she married her best friend! He's at fault for making this Yankee a Texan! Shannon writes about all things that make a house a home. Her chief blogging inspiration is being the proud & slightly neurotic mom of a preschool age daughter.

You can find Shannon on Facebook, Pinterest, Instagram and her new favorite place to hang out, Google+.

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