I meant to make fried rice

 My kids love fried rice. My kids are also very specific about what ingredients are included in the fried rice that is acceptable. 

Qualifications for Acceptable Fried Rice: 

• Leftover rice - must be white
• Frozen mixed vegetables (carrots, corn, peas, green beans)
• Leftover protein (usually chicken)
• Egg

Last night, we had leftover roasted chicken & turkey, a whole lot of leftover rice and a massive head of cabbage which I was determined to use. I intended to make fried rice, but ended up with something a little different. I should have called it something else to better manage expectations. The kids determined that this was NOT fried rice.

We ended up with a flavorful mix of rice and sautéed vegetables which didn't even need any soy sauce to taste amazing. The vegetables were just soft enough, but not overly mushy and the 4 day old chicken absorbed some of the stock and didn't dry out. Fair warning, if you sauté purple cabbage, it turns blue!

This recipe came together because of what we had in the house. Follow the process and basic pattern with any mix of vegetables and proteins for your own not-quite fried rice. 

Recipe for Not-Quite Fried Rice

Serves: 4 + leftovers

Time: 20-30 minutes

Ingredients

• 2 cups of leftover rice (jasmine, white rice, brown rice all work)
• handful of snow peas
• 3 carrots cut in small pieces
• half a bag of frozen peas
• 1/4 of a large red cabbage, sliced thin
• 3 eggs lightly whisked
• 2 tbps cooking oil
• 1 cup chicken stock
• salt, pepper
• 1/2 tsp sugar

How to Make It

1. Heat oil in a large non-stick skillet or wok over medium-high heat. Mix 1/2 tsp salt, 1/2 tsp sugar and pepper to taste in 1 cup chicken stock and set aside.
2. Add vegetables and cook, stirring often for about 3 minutes until they start to soften. Add chicken and stir through, cooking for another 2 minutes or so. 
3. Add chicken stock mixture, stir through and bring to a boil. Simmer for 3-5 minutes or until most of the stock has evaporated.
4. Add rice, breaking up large chunks and heat through. Don't stir too often to allow rice to get crispy.
5. Make a well in the center of the pan, adding more oil if necessary. Pour eggs into the middle and fold the rice mixture into the egg to distribute throughout. Cook egg thoroughly.
6. Remove from heat and enjoy! 

Serve with hot sauce, soy sauce or maybe even some chopped scallions.