Thai Veggie Fried Rice and a Half-Greek Salad

Sometimes too much rice gets cooked. Sometimes way too much. Such was the situation recently. But what to do with all that leftover rice?

You may know how to use up that day-old rice already. In fact, I hope you have a favorite trick or recipe, as I would love to hear about it.

If you're not familiar with how to prepare fried rice (in general), check out the recipe below. Thai versions basically just employ a set of sauces and flavors not found in your other more familiar fried rice dishes.

But I wanted more than just a fried rice dish. I thought it'd be too heavy or something - even if it was all a bunch of glorious (and different) veggies. That's one of the things I love about fried rice and stir fry on the whole, tossing in whatever you please, making it unique to you. That one up in the pictures has asparagus and turnip.

Oh right, so I was saying I wanted something else, something light. What's lighter than a salad? And what's the best salad in the world? Yep, you guessed it: Greek salad! Well, a half-Greek salad. No tomatoes or onions or olives, sadly. But we did add a little something something back in with the spinach and mushrooms. Plus, look at that feta. Wow. So who's ready to eat? Enjoy!

Ingredients

2 tablespoons oil
2 teaspoons soy sauce
pinch ground black pepper
1 teaspoon fish sauce
1 cup cooked day-old rice
2 cloves garlic, minced
2 eggs
1 lime
1/2 bunch asparagus, chopped
1/4 - 1/2 large turnip, peeled and cubed, and cooked
optional: 1/2 onion, chopped
optional: 1 green onion

Directions

When the pan is extremely hot (smoking hot), pour in the oil and follow with the egg and scramble the egg until the egg is all cooked. Put the egg aside.

Add the fish sauce and soy sauce and stir. Keep stirring and add the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Mix the egg back in. Sprinkle ground pepper on top.

Serve hot with a 1/4 wedge of lime.