Yellow Rice, Collard Stirfry

When I went to visit my Great Aunt Annabel about 36 years ago, I learned the importance of being frugal. She would save everything leftover from the meals, if it would keep. At the end of the week or sooner she whould make a big spread with all the leftovers. So, I had some leftovers from Sunday dinner. I put it to use.


  1. 1 cup leftover yellow rice
  2. 3/4 cup leftover collard greens
  3. 1 tablespoon peanut oil
  4. 2 tablespoons chopped shallots
  5. 2 large eggs
  6. To taste sriracha sauce


  1. Beat the eggs add the salt and pepper. Scamble and Set aside when done.

  2. Heat the oil and fry the onion. When done add the rice and collards.

  3. Heat throughout then add the scrambled eggs.

  4. Serve add the sriracha to taste. I hope you enjoy!!

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