Left-Over Fried Rice
Recipe: #6531
September 18, 2012
Categories: Chicken, Celery, Carrot, Onions, Asian, Chinese, Baby Shower, Fathers Day, Mothers Day, Potluck, Oven Bake, Chicken Dinner, more
"Whenever I order take-out Chinese food from a local favourite here, they always send way too much plain instant rice. I am always looking for ways to use it up and this is a favourite here."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (371.5 g)
- Calories 319.2
- Total Fat - 10 g
- Saturated Fat - 4.1 g
- Cholesterol - 0.8 mg
- Sodium - 843.7 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 5.8 g
- Sugars - 10.6 g
- Protein - 8 g
- Calcium - 104.5 mg
- Iron - 2 mg
- Vitamin C - 54 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring the oil to medium-high heat in a non-stick skillet.
Step 2
Add the carrot, celery and garlic and cook for 5 minutes or until carrots are just tender but still crunchy.
Step 3
Whisk together the orange juice, soy sauce, honey, ginger and pepper; set aside.
Step 4
Add the rice, leftover meat and green onions.
Step 5
Pour the orange juice mixture over the rice and mix well.
Step 6
Coat a 2 1/2 quart casserole dish with non-stick spray and pour in the rice mixture.
Step 7
Cover and cook in a preheated 375 degree Fahrenheit oven for 35 to 40 minutes, or until vegetables are tender.
Tips
No special items needed.
0 Reviews
You'll Also Love
