Easy Fried Rice w/ Items from | | New Year + New Menu = New Possibilities
Having launched into January 2021 with a renewed commitment to treat our bodies, minds, and wallets better that we, frankly, won't shut up about, Pete's Pantry has been a great source of DIY fun that has also helped us uphold these goals (so far). But, while a quart of Green Chile seems to go in a snap--it really can go on anything!--something like Steak can last much longer, which left us wondering: what do we do with the rest of it after we've had some tacos, made a fancy steak-and-eggs breakfast, and speared a generous amount straight from the container, cold?
Well, to begin to answer such a question, we got creative and made some of our own recipes. This one here is for fried rice with beef teriyaki that really hit the spot without breaking the bank! | | Ingredients: - Pete's Pantry:
- Steak (or Chicken, or both!) (16 oz or so)
- White or Brown rice (all 32 oz)
- Fajita or Primavera veggies, optional (16 oz or so)
- Your Pantry:
- 2 eggs, whisked
- A couple garlic cloves, minced
- Half an onion, diced
- About a half-cup of carrots, diced
- About a half-cup of peas (frozen work well)
- A couple green onions, chopped
- A generous amount of teriyaki sauce, maybe 6 oz
- A couple ounces of Soy Sauce
- Splash of Oyster Sauce, if you have it
- Sesame Oil to finish, if you have it
- A few tbsp butter
- Pinch of Salt, pepper + red pepper flake (if you like it spicy!)
Prep Notes: - Make sure your rice is COLD to start (it will crisp better)
- We found that cutting up the prepared steak (or chicken) into smaller pieces helped with the juiciness in the end, so we'd recommend doing that, though it's not a requirement if you want to knock out a step
- In this recipe we reheated the meat separately with the teriyaki sauce, but if you don't have that around, feel free to add meat straight into the pan after the veggies and before the rice, so it's fully reheated and sauced up with the rest.
- If you add Primavera Veggies or any others, just try to cut them up so they're all roughly the same size as the carrots or meat.
Prepare It: - Using a large saute pan, turn the stove to Medium heat
- Melt a tbsp of the butter
- Add the garlic, then onion, then carrot, then whatever other veggie you have, including the peas. Add a pinch of salt, pepper, and red pepper flake; Cook for about 5 minutes, until veggies are semi-cooked.
- While that's cooking, grab a small saute pan, put over Medium heat, and when it's nice and hot, add your diced meat. After a minute or so, add your teriyaki sauce, incorporate, and heat for a few minutes, then turn heat down to Low.
- In your big pan, increase the heat to High, and add most of the remaining butter
- Once melted, add the rice, soy sauce and oyster sauce
- Mix so ingredients are incorporated, then let rice cook to your desired level, maybe 5 minutes. Remember: a little crisp on the bottom ain't bad!
- While that's cooking, move the rice out of one corner of your pan to scramble the eggs. To do so, drop the remaining butter in the open spot in the pan. Once butter is melted, pour in the eggs and scramble until cooked, then mix in to the rest of the fried rice concoction.
- Everything should be about ready to go, so grab a taste, season more if necessary, and when it's done, turn off your burner.
- Mix in your green onion and your dash of sesame oil
- To serve, spoon a generous helping of your fried rice into a bowl, then spoon your saucy meat on top and mix together to your heart's desire. And there it is.
Serves 4, or 2 with big appetites...So yeah, probably serves 2. | | Share Show us your creations at home--whether it's of this or of anything else you've made with Pete's Pantry items! Tag us on Instagram and you'll earn our love and, yes, even a gift card! | | CHANNELS OF COMMUNICATION:
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