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