egg drop stir fry sweet potato

Sweet Potato Stir Fry with Takeout Leftovers

This is my absolute FAVORITE way to use leftover rice & the only way I eat egg drop soup (I’m weird and don’t like it any other way.)

Ingredients:
1 cup of leftover rice (about 2/3 of a standard small takeaway container)
1 cup of egg drop soup (my local place actually has a chicken corn egg drop soup, that’s what I like with this)
1 medium sweet potato grated
1 cup of chopped meat protein (smoked sausage, ground beef or turkey, etc. optional – I have made it without and it’s just as yummy!)

This yields about 3 servings.

Step 1: Peel and grate potato & chop meat if using.shred sweet potato stir fry

Step 2: Heat olive oil in skillet, medium-high. Add potato & meat. Let cook, stirring occasionally, for about 2-3 minutes.egg drop stir fry sweet potato

Step 3: Add rice and pour soup over everything. Stir well.
Step 4: Let cook 3-4 minutes, until some of the liquid has evaporated and the consistency is like a rice casserole.
Step 5: Eat!

Print Recipe
Sweet Potato Stir Fry with Takeout Leftovers
This recipe uses leftovers from chinese takeout including egg drop soup and fried rice. Prep time doesn't include the time it takes to make or purchase these items.
egg drop stir fry sweet potato
Course Lunch
Cuisine Leftovers
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine Leftovers
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
egg drop stir fry sweet potato
Instructions
  1. Peel and grate potato & chop meat if using.shred sweet potato stir fry
  2. Heat olive oil in skillet, medium-high. Add potato & meat.
  3. Let cook, stirring occasionally, for about 2-3 minutes.egg drop stir fry sweet potato
  4. Add rice and pour soup over everything. Stir well.
  5. Let cook 3-4 minutes, until some of the liquid has evaporated and the consistency is like a rice casserole.
  6. Serve Warm.
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