You all must know by now that I am constantly making use of leftover rice. We never know how many people will be eating at home so I make a lot of everything and just keep on storing those leftovers.
For those of us who are very busy, not feeling very at ease with a complicated dish, perhaps can identify as a distracted cooking personality type or a carefree personality type, this recipe is for you and your leftovers. Add in some protein like chicken, tofu , beef, pork, seafood and it’s a main dish and not just a side dish.
Lastly, if you have a peanut allergy, add in some chopped seeds or almonds instead of peanuts.
P.S. Gorgeous onion photo by entwined studio
Quick Chinese Peanut Rice:
3 cups leftover brown or white rice
1 tbsp neutral oil like grape seed, avocado, canola if need be
4 scallions, washed and chopped into pea sized pieces (whites and green parts) or 1 small onion, chopped
1 inch fresh ginger, grated
4 cloves garlic, minced
2 tbsp tamari or soy sauce (tamari is gluten free soy sauce)
1/2 tsp sesame oil
1/4 cup roasted peanuts, chopped
In a medium to large sized frying pan over low to medium flame, heat up the neutral oil (not the sesame oil).
Add in the scallions or onions and saute for a few minutes until wilted.
Add in the ginger and the garlic and stir for a minute or two.
Add in the leftover cooked rice and tamari, stir to combine and let it get heated through.
Drizzle on the sesame oil and nuts and serve hot.