This month’s featured recipe is an excellent way to turn leftover cooked rice into a terrific side or a meal unto itself. This recipe takes less than 30 minutes to make, and shrimp, pork and vegetables can be added as desired.
We used Jasmati, an American-grown jasmine rice made by RiceSelect, which is based in Houston. RiceSelect is part of the Texas Department of Agriculture’s Go Texan program, so featuring one of the company’s recipes was a no-brainer.
1/4 teaspoon salt
3 tablespoons peanut oil, divided
3 green onions, sliced
1 cup shrimp or cubed chicken or pork
1 cup snow peas, cut diagonally
½ cup roasted cashews, pecans or peanuts
3 cups jasmine rice, cooked and cooled
2 tablespoons soy sauce
- Beat eggs with salt. Heat 1 tablespoon of oil in a large skillet or wok. Add onions and egg mixture. Stir-fry until set. Remove from pan.
- Heat a second tablespoon of oil. Add shrimp, chicken or pork; stir-fry 5 to 10 minutes or until cooked through. Add snow peas and nuts; stir-fry an additional 2 minutes, then remove from pan and set aside.
- Add the final tablespoon of oil and heat. Add rice, stirring to heat. Stir in soy sauce, meat mixture and cooked egg. Combine all ingredients and stir gently to heat through.
Servings: 4 Serving size: 1 cup. Per serving: 443 calories, 19.2 g protein, 20 g fat, 43.6 g carbohydrates, 2.2 g dietary fiber, 999 mg sodium, 2.6 g sugars, 173 mg cholesterol
Cook’s Tip: Cooking a roast or ham—and rice—over the weekend can make your workweek easier. With such hearty staples on hand, you can make easy-to-prepare, delicious meals for your family any night of the week.