Easy Weeknight Fried Rice

Leftovers can be a beautiful thing, especially when they come together and create something entirely new. When my fridge is getting low and I’m tempted to order in, more times than not I have all the ingredients to make this easy fried rice.

Easy Weeknight Fried Rice

3 cups leftover rice
1 small onion
1 carrot, diced
1/3 cup frozen peas
1 garlic clove, crushed
2 eggs
Green onion
Protein ( I had tofu and shrimp on hand)
Soy Sauce/ Oyster Sauce/ Hoisin Sauce/ Fish Sauce/ Five Spice — whatever you have on hand

photo 1-15

However  your ingredients may vary, I recommend cooking in batches so as not to crowd the pan.

Start with your eggs, light scramble and set aside.

Add some more oil to the pan and cook the onion and garlic, sautéing until garlic is fragrant.

Now add your carrots and cook until tender (about 5 mins). You can set these aside or depending on the size of your pan, add the rice and peas and cook until rice is crisped up a bit. Add your sauce, I used a few dashes of soy, fish sauce, and hoisin.

Stir in the ingredients you’ve set aside and serve.

Advertisements

Avocado and Chickpea Salad with Feta

Light but packed with healthy proteins, this no-fuss chickpea feta salad works great on its own or served alongside grilled chicken or fish.  I had mine with leftover herb roasted chicken, tomatoes, and cucumbers.

Combine ingredients in a bowl, stir, and season with salt, pepper, and a drizzle of olive oil. It’s just that easy – and delicious – because, who ever said all good meals need to be slaved over for hours on end? 

photo 1-17



A tip: mush the avocado a bit as you stir. Combined with the lemon juice and olive oil it coats the chickpeas in luscious goodness.

Avocado and Chickpea Salad with Feta

1 can chickpeas, drained and rinsed
Juice from half a lemon
1 garlic clove
1 ripe avocado, cubed
Feta, as much as you feel comfortable adding
Cilantro
Olive oil
Salt & Pepper

Optional: Diced tomatoes, cucumbers, roast chicken

Butternut Squash & Cabbage Hash

Craving something savory but not too heavy or labor intensive, I used up some leftover butternut squash, bacon, and cabbage for a twist on traditional breakfast hash. Served with a fruit salad of tangerines and bananas over Greek yogurt (and a drizzle of maple syrup), this was just the right amount of yum to start the day.  Continue reading “Butternut Squash & Cabbage Hash”