Happy Chinese New Year everyone! I thought that I would share one of the best Chinese Food dishes ever – with a barbecue spin – with you today. Kindof a celebratory side dish. How are you going to celebrate a second New Years? Me? Chinese Food and a new Angry Birds! YAY. As you read this recipe, you will see how my celebrations coincide with my plans for celebrating.

METHOD

1. Heat wok over high heat, either directly on the grill grid or on the stove. Once wok is smoking hot, add the oil, bacon, onion, and garlic and sauté for 1 to 2 minutes, until the onion has softened. Toss in the mushrooms and sugar snap peas and continue sautéing for another 1 to 2 minutes.
2. Toss in the corn, then the grilled vegetables and barbecued meat, stirring after each addition. Add the cooked rice and mix well.
3. Add the soy sauce, sambal oelek, rice wine vinegar, and hoisin sauce. Mix well to thoroughly coat the rice mixture and continue to cook over high heat until any excess liquid has nearly all been absorbed by the rice.
4. Sprinkle in the sesame oil and the green onions, stir to distribute the flavours, and serve.

So I should have mentioned at the top that this a great “Leftovers” dish. I mean if you have leftover grilled veggies and meat, what a great way to use them! Am I right? And don’t forget that awesome bacon that we made too! What is your favourite way to use up your leftovers?

Happy Grilling!