Kitchen Sink Fried Rice

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2015 has not been my year – new job, a painful breakup, sick family members, and just an overall blah feeling. To add to it, I crunched some numbers and financially I am not as well off as I was a year ago. 

So I’m dusting off the pantry project and seeing how I can save on my food budget, particularly bringing food to work and cooking at home as much as possible.

I love fried rice, and typically I make mine with jasmine rice, eggs, onions, mixed vegetables (the frozen ones with carrots, corn, peas, etc), chicken, sesame oil, ginger, soy sauce and once in awhile I’ll add scallions or water chestnuts.

I decided to make a batch as I had some eggs that were soon going to expire, I was super low on sesame oil, and I always have frozen veggies on hand. Or so I thought…

I raided the freezer and found some rice I had made awhile back and didn’t get around to eating it all. It was brown basmati with some saffron. Oh well, this wasn’t about to be an exact science. I hunted around for mixed veggies but alas, I had none. I did have some cauliflower.

  
So I went to work and came up with a hodgepodge of ingredients. In the end, the rice had red onion, chicken breast, diced baby carrots, scallions, eggs, ginger (that I had frozen in ice cube trays), cauliflower, liquid aminos all stir fried in toasted sesame oil. And it tasted no different than any other batch I have made haha.

  

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