Sometimes leftovers in your fridge can be the inspiration for your next meal...
I hate keeping leftovers in my fridge for too long. A few days is enough for me before I get sick of looking at it and throw it out. Today I had no idea what to cook for dinner and it was decidedly going to be a sandwich or cold cereal night. I had a container of rice that I knew would not get eaten and was two seconds from throwing it out until I realized that it could be my inspiration for an incredibly quick, simple dinner!
I almost always keep these staple ingredients on hand and together this recipe is less than five ingredients, cooks up in ten minutes, was enjoyed by my three-year-old (he had seconds) and can even be subbed for quinoa!
Here we go -
Oil a pan with olive oil or even leftover bacon fat (I always save my drippings and keep in the fridge) in a large skillet on med-high heat. Drop in the rice, stir and let it cook for 3-4 min. Scrape aside the rice in the middle to make space for three to four cracked eggs (or an egg for every person in your family). Stir frequently until scrambled eggs are almost cooked through. Add in 1/4 cup soy sauce, stir. Add in two cups of frozen peas and put the lid on for 3-4 minutes. Take lid off, stir, and serve!