Stirfried Rice - Lovin' the Leftovers

I love Asian food, using up leftovers, and cleaning out my fridge. A wonderful and versatile dish, stirfried rice, does all three with ease and delight.

Here is my current version of this dish today using the ingredients of:

2-3 cups cooked white rice (brown rice is also delish)
1 to 1 1/2 cups of chopped fresh vegetables including broccoli, carrots, green onions. (Drained and defrosted frozen vegetables can also be used.)
1/4 cup diced ham
1 egg beaten
2-3 cloves minced garlic
1/4 cup toasted nuts, toasted lightly in a seasoned pan, then set aside
1/2 tablespoon vegetable oil for stir frying

Sauce-
Mix in measuring cup or small bowl with whisk:
4-6 tablespoons low sodium soy sauce
1-2 tablespoon Ponzu sauce
1-2 tablespoons Rice wine vinegar
2 tablespoons asian style salad dressing
1/2 cup water
3 tablespoons brown sugar


-Heat oil in wok or fry pan over medium high heat.
-Cook minced garlic until translucent, approximately one minute.
-Add vegetables, brown for 1 minute while stirring with spatula. Cover with lid to steam for 2-3 minutes.
-Add cooked rice and mix ingredients, allow to heat through.
-Add diced ham, stir ingredients thoroughly, and then push rice mixture to one side of pan.
-Use this open area to scramble the beaten egg.
-After the egg is scrambled, stir into rice mixture.
-Add the sauce to pan, stirfry for another minute until bubbling and hot.
-Sprinkle toasted nuts prior to serving.



Other ingredient suggestions include tofu, pineapple, leftover pork, chicken, or steak, peas, corn, water chestnuts, bamboo shoots, and whatever else you have in your pantry, freezer, or refrigerator.


Thank you so much and what variations and ingredients do you enjoy?