I loved refried rice and it makes a great use of leftover white rice. Sometimes I make it for dinner but other times when there is only a serving or two left I make it for a quick lunch for Judah and I. It is so easy and fast and you can add whatever you like. It really is a dish you can’t screw up! I use whatever ingredients I have on hand. So, here is my variation:
:: Refried Rice
1 1/2 to 2 cups of leftover white (or brown) rice
2 to 3 Tbsp Kikoman (or other brand) teriyaki sauce
2 to 3 Tbps soy sauce
1 or 2 large eggs (2 if you like a lot, 1 if you like a little)
1/2 cup frozen peas (do not thaw)
1/4 cup shredded carrots (optional)
2 to 3 Tbsp sesame seeds (optional)
2 or 3 slices of bacon or turkey bacon (optional)
If you are using bacon (or turkey bacon), go ahead and cook the bacon on the griddle or in the pan you are going to use. Remove the bacon and once it cools you can dice it up. Pour the rice into the pan (and carrots if you are using them) with the grease (if you aren’t using bacon add a little butter to the pan). Break the rice up and allow it to cook for a few minutes.
Scramble the eggs in a bowl. Push the rice over to one side of the pan or griddle and pour the eggs in. Scramble them and cook them through, then add to the rice. Add the soy sauce and the teriyaki sauce along with the frozen peas and sesame seeds (if using). Add the chopped bacon back to the rice and stir around and allow all the flavors to marry and the peas to get warm.
Rice is ready! Eat immediately! =)
