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See bottom of this page for a fried rice recipe using fresh ingredients....

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Storage Fried Rice
It would be a good idea to figure out a recipe you'd like for making fried rice with storage items.

This suggested recipe is flexible, so be creative!! Honeyville has the dried carrot strings, they are great to use.  (In a future post I will give ideas for storing fresh eggs).

 

2 eggs (or whole dried egg equivalent mixed with water as directed; let sit a few minutes)
Vegetable oil
Soy sauce
Dried carrots strings, rehydrated and well drained
Dried chopped onions, rehydrated and well drained
**Canned water chestnuts, drained and julienne cut
4 cups cooked rice, best if chilled
Freeze-dried peas, rehydrated and well drained
Bacon bits or tvp bacon bits
(I don't personally use dried celery in this as the water chestnuts have more crunch)

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Scramble the eggs in a little oil. When cooked, mash into small pieces with a fork. Set aside.

 

Add oil to pan, cook drained carrots and chopped onions, add some soy sauce to taste. If using water chestnuts, add when the carrots and onions are cooked to your preference. Set aside. Add more oil to pan as needed. With heat on medium high, fry the rice, adding soy sauce to your preference; stir continually. Add back in: eggs and veggies. Add peas and bacon bits just to warm up.  Ready to serve.
 

**Or maybe sprout some mung beans to add to Storage Fried Rice.

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Bacon Fried Rice from fresh ingredients

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2 large eggs, beaten

2 stalks celery, chop or thinly slice

2 c. chopped cabbage

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up to 4 c. cold/cooked white rice

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3 or 4 green onions, finely slice

5 to 7 T. cooked crumbled bacon

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oil for stir-frying + soy sauce

 

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Heat wok or skillet on medium heat, then add 2 tablespoons oil.  When oil is hot, add the beaten eggs. Cook, stir, lightly mash with a fork, until they are scrambled but not too dry; remove from pan. Turn heat up to medium high, add 2 tablespoons oil to pan. Cook celery and cabbage, adding a bit of soy sauce as desired. Remove from pan onto cooked eggs. Add a little more oil, let it get hot, then add the cold rice.  Stir-fry using a wooden spoon or fork to break apart.  When rice is heated through, add scrambled eggs/cooked celery back into the pan; mix thoroughly. Stir in and heat/stir for a minute: green onions and crumbled bacon. Serve hot with soy sauce as desired. 4 to 5 servings.

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