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Hotch-potch fried rice for busy week nights

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What do you do when you have bunch of leftovers from take out dinners that no one has the appetite to continue eating? To top it all, you are super busy and have no time to cook a meal from scratch? You resort to something which I call “Hotch-potch cooking”. Hotch-potch is defined as jumbled mixture of a bunch of stuff or a stew with a lot of meat, vegetables and random ingredients
Recently I used leftover Chinese fried rice, white jasmine rice, vegetables, eggs and sausage to come up with this recipe of hotch-potch fried rice. Needless to say, the kids loved it!!!

Horch-potch fried rice


  • 1 cup white or brown rice (cooked; works better if pre-refrigerated)
  • 1 cup Chinese fried rice (cooked)
  • 1 onion (sliced)
  • ½ cup frozen mixed vegetables
  • ¼ cup broccoli florets
  • ¼ cup chopped mushrooms
  • 2 eggs (scrambled)
  • 3-4 chicken sausage (cut into 2” rounds)
  • 1 tbsp canola oil
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1 tsp green chili sauce
  • ½ tsp Sriracha chili sauce
  • Chopped green onions (optional)

Heat oil in a wok. Brown the sausage pieces and keep aside. Fry the onions in the oil till translucent. Stir fry broccoli, frozen mixed vegetables and mushrooms in the oil. When the vegetables are semi cooked (5 minutes) add the leftover fried rice and white rice. Toss to coat well with oil. Add the soy sauce, and the two chili sauces. Make sure all the rice is coated well with the sauce. Add the eggs and sausages. Garnish with chopped green onions and serve hot.



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