It’s so easy – you can have it whipped up BEFORE take out would arrive.

 

Here goes!

4 cups of cooked white rice

2 cups of left over pot roast, chopped

2 cups of your favorite stir fry veggies (I used carrots, broccoli, peppers, and onions)

1/4 cup of canola oil

1 teaspoon of chopped garlic

1/2 teaspoon of minced ginger

1/2 cup of soy sauce

2 tablespoons of brown sugar

2 tablespoons of hoisin sauce

scallions to garnish

 

1. Heat the canola oil through. Then add everything to the pan – the rice, pot roast, veggies, garlic, and ginger. Saute for a few minutes until everything has been heated through. (If you like eggs, you could add a beaten egg here)

2. Then add the soy sauce, brown sugar, and hoisin and cook for a few minutes while stirring to incorporate the sauce.

3. Serve immediately and garnish with scallions

 

I also made pot roast egg rolls. All I did was take the filling from the fried rice recipe (without the rice) put it in egg roll wrappers and deep fried them until they’re golden brown. I served them with prepared sweet and sour sauce!

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