Let’s talk soup again. Vegetable Beef soup. 1211151100b This recipe idea to use the last cup of Vegetable Beef Soup came to me when I came across an old recipe. A recipe stuck inside a cookbook belonging to my mother. (She gave me all her cookbooks years ago when she swore off cooking, that didn’t last, but I got to keep the cookbooks. I love to sit and read cookbooks like others read novels.) The recipe is for “Fried Rice” and is over 30 years old.  As you can see by all the cooking stains, it was a very popular recipe my mom loved to make for us. It was handwritten by a friend of hers. I had to laugh when I saw my mother’s name on the top of the page. It was if she was “tagged” in the recipe way before the term, “tagging” was around. It also was a time when sodium and fat levels were not considered, notice how much soy sauce and oil was used! Here is my adaptation of the recipe.

VEGETABLE BEEF SOUP FRIED RICE: Begin by using a colander or strainer to strain 1 cup of cold leftover vegetable beef soup. 1211151116~2 1211151119 (can use 1 cup leftover beef stew, too) Put vegetables and beef back into fridge. Set juice aside. Next, follow package directions to make 2 cups of cooked rice. When measuring amount of water needed, use the vegetable beef soup juice and make up difference with water or beef broth. Remove rice from heat and let cool. When cool, refrigerate for 1-2 hours or overnight.

When rice is cold and ready. Heat 1 tsp oil (I’m using olive oil) in wok or large skillet over high heat. Heat until oil is hot or “dancing”. Sprinkle oil with garlic powder. Add beef. (If large pieces, chop them first) Stir. Crack 1 egg directly into wok or skillet. Stir. Add rice, 1 tsp soy sauce, pinch of sugar, 1/2 cup of frozen seasoning or 1 small chopped onion, and the vegetables from the soup. PhotoGrid_1449868657818Keep stirring and cook for 5-8 minutes. Turn off heat and add 1/4 cup of chopped green onions, if desired. That’s it! Enjoy Vegetable Beef Soup Fried Rice

Put your TO COOK IS TO CREATE thinking cap on: What other vegetables could you add to this fried rice? Broccoli and bamboo shoots are a nice combination. Speaking of combination, do you love combination fried rice? Add any leftover meat, chicken, turkey, ham, sausage, even shrimp; add to oil first. Do you put potatoes in your Vegetable Beef soup? Make a curried fried rice-add curry powder, cinnamon and use basmati rice. Need a quick taco or burrito filling? Make as directed but substitute salsa instead of soy sauce, chili powder instead of garlic powder and top with cheese, of course.

FOOD FUN: Here is my food fun for today. Makeover My Leftover’s new recipe printout feature. Let me know what you think!

Vegetable Beef Fried Rice
Rate this recipe
Average: 0/5

Cook Time: 30 minutes

Yield: 4 cups

2 main meals or 4 sides

Vegetable Beef Fried Rice

Ingredients

  • 1 cup leftover vegetable beef soup
  • Raw rice to make 2 cups cooked rice
  • 1 tsp oil
  • 1 egg
  • 1/2 cup frozen seasoning or 1 small chopped onion
  • 1 tsp soy sauce
  • 1/4 cup chopped green onions, if desired
  • sprinkle of garlic powder
  • pinch of sugar

Instructions

  1. Strain cold vegetable beef soup. Set juice aside. Refrigerate vegetables and beef.
  2. Use juice when measuring liquid for cooking rice using water or beef broth to make up difference.
  3. Cook rice according to package directions. Cool. When cool, refrigerate for 1-2 hours or overnight.
  4. In a wok or large skillet, heat oil over high heat. When oil is hot, sprinkle garlic powder.
  5. Add meat from soup. Stir.
  6. Crack egg and stir.
  7. Add rice, soy sauce, sugar, soup vegetables, and seasoning or onion. Keep stirring and cook for 5-8 minutes.
  8. Turn off heat, and add green onions, if using.

Notes

See the TO COOK IS TO CREATE for more ideas using this recipe.

http://makeovermyleftover.com/vegetable-beef-fried-rice/

 

 

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3 thoughts on “Vegetable Beef Fried Rice

  • December 13, 2015 at 4:40 pm
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    Fried rice at it’s best. So many variations to try. Such different taste treats with each mixture of ingredients. Very clever! I will plan this dish this week as I have a small amount of vegetable soup in the freezer. I certainly appreciate the recipe at the end of your blog. So easy to just print out and use.
    Thanks 🙂

    Reply
  • December 12, 2015 at 7:52 am
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    I love this post–seeing the old recipe. I love fried rice–never thought of this variation. But now I will!!

    Reply
  • December 12, 2015 at 5:13 am
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    Thanks so much for print recipe option. Makes grocery shopping easier, too

    Reply

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