Leftover Special: Trout Fried Rice
Turn leftover trout into a delicious meal with this easy fried rice recipe. Quick, flavorful, and reduces food waste. Get the instructions here.
Leftover Special: Trout Fried Rice
By Walleye Direct
Prep time:
5 minutes
Cook time:
20 minutes
Servings:
4
Ingredients
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons oil or lard
- 2 eggs, beaten
- 3 slices raw bacon, chopped (optional)
- ½ cup frozen peas or edamame
- 1 small red pepper, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, finely chopped
- 3 scallions, chopped
- 3-4 cups leftover rice, clumps broken down with a fork
- 1-2 cups leftover rainbow trout, shredded into chunks
- ½ teaspoon black pepper
- Salt to taste
Instructions
- Mix the sugar and soy in a bowl. Set aside.
- Heat 1 of the tablespoons of oil in a wok or skillet over medium heat. Add the eggs and scramble them, cooking until they are just set. Set aside.
- Add the other tablespoon of oil, if necessary, and increase heat to high.
- Add the chopped bacon and cook until almost crispy. Add the peas/edamame, pepper, celery, garlic, and scallions and stir fry for 2 minutes.
- Add the cold rice, scrambled eggs, soy and brown sugar mixture, and flaked trout and cook, stirring often, for another 2-3 minutes, or until rice is beginning to look crispy. Serve immediately. Enjoy!
