Name: Leftover Hot Dog Fried Rice recipe
Ingredients: Leftover Cooked Hot Dogs: 3-4 standard-sized hot dogs (beef, pork, chicken, or turkey franks all work), sliced into ¼-inch thick coins or half-moons. Ensure they are already cooked.; Cooked Rice: 3 cups cold, cooked rice (day-old rice is essential for the best texture). Long-grain white rice like Jasmine or Basmati works best. Using freshly cooked, warm rice will result in mushy fried rice.; Eggs: 2 large eggs, lightly beaten in a small bowl.; Neutral Cooking Oil: 2-3 tablespoons vegetable oil, canola oil, peanut oil, or another high smoke point oil.; Aromatics: Garlic: 2-3 cloves, minced (about 1 tablespoon).; Onion: ½ medium yellow or white onion, finely chopped (about ½ cup). Alternatively, use 2-3 shallots.; Vegetables: 1 cup frozen mixed vegetables (peas, carrots, corn blend is classic). No need to thaw first. You can also use fresh, finely diced carrots, peas, corn, bell peppers, or broccoli florets.; Soy Sauce: 2-3 tablespoons low-sodium soy sauce (or regular soy sauce, tamari for gluten-free). Adjust to taste.; Sesame Oil: 1 teaspoon toasted sesame oil (added at the end for flavour).; Scallions (Green Onions): 2-3 scallions, thinly sliced, green and white parts separated.; Black Pepper: ¼ teaspoon freshly ground black pepper, or to taste.; Salt: To taste (optional, as soy sauce and hot dogs are already salty).; Optional additio Oyster Sauce: 1 tablespoon for extra umami depth.; Butter: 1 tablespoon added with the oil or towards the end for richness.; Sriracha or Chili Garlic Sauce: For a spicy kick, add to taste.

Ingredients

Leftover Cooked Hot Dogs: 3-4 standard-sized hot dogs (beef, pork, chicken, or turkey franks all work), sliced into ¼-inch thick coins or half-moons. Ensure they are already cooked.

Cooked Rice: 3 cups cold, cooked rice (day-old rice is essential for the best texture). Long-grain white rice like Jasmine or Basmati works best. Using freshly cooked, warm rice will result in mushy fried rice.

Eggs: 2 large eggs, lightly beaten in a small bowl.

Neutral Cooking Oil: 2-3 tablespoons vegetable oil, canola oil, peanut oil, or another high smoke point oil.

Aromatics:
- Garlic: 2-3 cloves, minced (about 1 tablespoon).
- Onion: ½ medium yellow or white onion, finely chopped (about ½ cup). Alternatively, use 2-3 shallots.

Vegetables: 1 cup frozen mixed vegetables (peas, carrots, corn blend is classic). No need to thaw first. You can also use fresh, finely diced carrots, peas, corn, bell peppers, or broccoli florets.

Soy Sauce: 2-3 tablespoons low-sodium soy sauce (or regular soy sauce, tamari for gluten-free). Adjust to taste.

Sesame Oil: 1 teaspoon toasted sesame oil (added at the end for flavour).

Scallions (Green Onions): 2-3 scallions, thinly sliced, green and white parts separated.

Black Pepper: ¼ teaspoon freshly ground black pepper, or to taste.

Salt: To taste (optional, as soy sauce and hot dogs are already salty).

Optional additio
- Oyster Sauce: 1 tablespoon for extra umami depth.
- Butter: 1 tablespoon added with the oil or towards the end for richness.
- Sriracha or Chili Garlic Sauce: For a spicy kick, add to taste.

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Instructions

Prepare Your Ingredients (Mise en Place): Ensure your rice is cold and cooked from the day before. Slice the cooked hot dogs. Finely chop the onion and mince the garlic. Thinly slice the scallions, keeping the white/light green parts separate from the dark green tops. Lightly beat the eggs in a small bowl. Have your frozen vegetables, soy sauce, sesame oil, and pepper ready near the stove. Stir-frying moves fast, so having everything prepped is crucial.

Scramble the Eggs: Heat 1 tablespoon of the neutral cooking oil in a large skillet, wok, or flat-bottomed pan over medium-high heat. Once the oil is hot and shimmering, pour in the beaten eggs. Scramble them quickly, breaking them into small pieces with your spatula, just until cooked through but still tender (about 30-60 seconds). Immediately remove the cooked eggs from the pan and set them aside on a plate.

Sauté Hot Dogs and Aromatics: Add another tablespoon of oil to the same skillet over medium-high heat. Add the sliced hot dogs and cook, stirring occasionally, for 2-3 minutes until they are heated through and slightly browned or crispy around the edges. Add the chopped onion (or shallot) and the white/light green parts of the scallions to the pan. Sauté for another 2 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for just 30-60 seconds more, stirring constantly, until fragrant. Be careful not to burn the garlic.

Cook the Vegetables: Push the hot dog and onion mixture to one side of the pan. If the pan looks dry, add the remaining ½ to 1 tablespoon of oil to the empty side. Add the frozen mixed vegetables (no need to thaw). Cook, stirring the vegetables frequently, for 3-4 minutes until they are heated through and tender-crisp.

Fry the Rice: Add the cold, cooked rice to the skillet. Break up any large clumps with your spatula. Drizzle the soy sauce (start with 2 tablespoons, add more later if needed) and optional oyster sauce over the rice. Add the black pepper. Increase the heat slightly if needed. Stir-fry everything together continuously for 3-5 minutes, ensuring the rice is well-coated with the sauce and heated thoroughly. Use a scooping and folding motion to mix everything evenly without mashing the rice grains.

Combine and Finish: Return the cooked eggs to the skillet. Add the dark green parts of the sliced scallions. Stir everything together to combine well. Cook for another minute just to heat everything through.

Final Touches: Turn off the heat. Drizzle the toasted sesame oil over the fried rice and give it one final toss to distribute the flavour. Taste the fried rice and add more soy sauce or a pinch of salt if needed (remember hot dogs and soy sauce are already salty).

Serve: Serve the Leftover Hot Dog Fried Rice immediately, garnished with extra sliced scallions or sesame seeds if desired.

Nutrition

Serving Size: one normal portion
Calories: 450-600