Mongolian Fried Rice

Main Ingredient: Slice Roast
Servings: 2



1 cup cooked rice
2 tablespoons vegetable oil
4 green onions, sliced
2 tablespoons parsley, chopped fine
2 eggs, beaten
2 teaspoons garlic, minced
16 oz. leftover Cantonese slice roast, thinly sliced and cut into 1/2 inch strips
2 tablespoons soy sauce, optional


1. Heat the vegetable oil in a skillet on high heat. Add the rice and fry for 3 minutes, stirring occasionally. TIP: For crispier fried rice, spread the rice in a thin layer in a pan and freeze for 10 minutes before frying.

2. Push the rice to one side of the pan and add the green onions, parsley, eggs and garlic to the open space.

3. Once the eggs are cooked, break them into small pieces. Push eggs and vegetables to the side of the pan with the rice.

4. Add the strips of beef to remaining space in pan and continue frying for 1 minute to warm through. Mix together all ingredients in the pan and season with soy sauce as desired.