I am always looking for recipes to make quick, healthy, and tasty dinners. Often I make big batches and eat the same meal throughout the week, so I really only have to “cook” a couple times a week. Usually I am ok eating the same thing day after day, but sometimes I get bored. Last time I made my mixed grain and veggie casserole, I ate it once and just wasn’t in the mood for it again. Maybe I was just craving unhealthy food, but I decided to turn my leftovers into fried rice! It was delicious – better than the casserole, which I really enjoy on its own – and only took about 15 minutes.
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The Recipe – Mixed Grain and Veggie Casserole, “Fried Rice” Style
This recipe has (leftover) mixed grain and veggie casserole as an ingredient. Note: it actually contains no rice, unless I opt to use rice in my casserole instead of the barley or bulgar. Head over to this post to get the casserole recipe! Depending on if I am chopping fresh veggies or using frozen, this casserole takes me 20-40 minutes to prep, and bakes for an hour. If I wanted to make the casserole to make the “fried rice”, I would allow about 2 hours (30 minute casserole prep, 1 hour bake, 15 minutes cool, and 15 minutes to mix up the “fried rice”).
This “fried rice” recipe makes 2 servings, but can easily be scaled to re-purpose more or less of the leftover casserole.
When I make this starting with the casserole leftovers in the fridge, it takes only about 15 minutes to whip up dinner!
Ingredients
- about 1/5 of the mixed grain and veggie casserole, prepared.
- 1-2 Tablespoons oil (I used olive, but canola, vegetable, avocado, etc. would work)
- 2 eggs (omit for a vegan version)
- 1-2 Tablespoons soy sauce (I use light soy sauce, or dilute regular soy sauce in a 1:1 ratio with water, otherwise it’s too salty for me)
- garlic salt or other spices, to taste (I used just a pinch)
Instructions
- Pour oil into a medium skillet (I love my Farberware skillets!). Heat over medium heat. Crack the eggs into the pan and scramble. Cook until eggs reach the desired consistency.
- Pour the leftover mixed grain and veggie casserole into the pan with the eggs. To the fry pan, add spices, if using, and about 1 Tablespoon soy sauce or diluted soy sauce mixture.
- Stir over medium heat until ingredients are heated through. Add more soy sauce and spices to taste.
- Transfer to 2 plates or bowls, and enjoy!
Recipe Cost per Serving
- Mixed grain and veggie casserole: $0.56/serving. The full ingredient breakdown is on that recipe page.
- 2 Tbsp Olive oil: $9.99 for 1.5 Liters. 15 mL= 1 Tbsp. $9.99x(30mL/1500mL)=$0.20 per batch, $0.10 per serving
- 2 Eggs: $1.99/dozen x 2 = $0.332 per batch, $0.166 per serving
- 1 Tbsp Soy Sauce: $5.49 for 64 oz. 1 Tbsp=0.5 oz. $5.49x(0.5oz/64 oz)=$0.043 per batch, $0.021 per serving
- Garlic Salt: $0.99 for 8 oz (227 gram, 43.5 tsp). $0.99x(0.125tsp/43.5tsp)=$0.003 per batch, $0.001 per serving
Total cost per serving: $0.85
While the added ingredients increase the cost of this meal, it’s still a nutritious and delicious dish for less than $1 per serving!
I think the idea of re-purposing leftovers to make a slightly different meal is a fantastic idea! Do you have favorite recipes for re-purposing leftovers? Please share with us in the comments below!