Pantry Unfried Rice

I was blog hopping and came across a recipe this afternoon for Unfried Rice. I will post the actual recipe and then you can tweak it to what you have in your pantry or to what your family will eat. The post is found here and the actual blog is called Saving Everyday.

I am planning on trying it out this weekend. I will report back with my changes, if any.

INGREDIENTS:

* 1 Small Flank Steak (cut into bite size pieces) $1.89
* 2 Bags Steamfresh Brown Rice $0.20 each after coupons
* 1 Bag Steamfresh Broccoli Florets $0.40 after coupon
* 1 Small Can Water Chestnuts $0.97
* 2 Large Carrots Shredded (I finely shred them in a small food processor) $0.20
* 1/2 Cup Frozen Peas (about 1/4 of the bag) $0.40
* 2 Cloves Garlic Crushed $0.20
* 2 Eggs Scrambled $0.25
* 1/4 Cup Low Sodium Soy Sauce $0.20
* 1/4 Cup 365 Organics Soy/Ginger Sauce (from Whole Foods) $0.50

DIRECTIONS:

** I have found the best method for making fried rice or stir-fry is to have everything ready. Once you put the meat in the pan, this recipe goes very quickly so my directions are in the order that I do it.

1 – Cook the rice and broccoli in the microwave according to the package directions and set aside.
2 – Cook the eggs and set aside.
3 – Rinse the frozen peas with hot water and set aside.
4 – Open and drain the water chestnuts and set aside.
5 – Heat one tablespoon olive oil over high heat in a large skillet. When the oil is hot, add the beef and one tablespoon of the low sodium soy sauce. Cook for 2-3 minutes or until just cooked through.
6 – Turn the heat way down (I use a medium-low heat at this point), add the garlic and carrots and cook for about 2-3 minutes.
7 – Add the broccoli, water chestnuts, peas, rice, eggs, remaining soy sauce and soy/ginger sauce.
8 – Stir constantly until ingredients are mixed well and heated through.
9 – Taste and adjust for seasoning. Salt, pepper or more sauce…whatever you like.
9 – Serve immediately.