📖 Instructions

1. Prep the stamppot ingredients: If you have leftover stamppot, great! If not, quickly mash together about 2 cups of cooked potatoes with 1 cup of your favorite stamppot vegetables (kale, carrots, sauerkraut, etc.). Don't mash it too finely; you want some texture.
2. Dice the meat: If using smoked sausage or bacon, dice it into small pieces. If using leftover roast chicken, shred it.
3. Cook the rice: If you don't have leftover cooked rice, cook about 2 cups of rice according to package directions. Ideally, use day-old rice as it fries better.
4. Prepare the stir-fry ingredients: Dice one onion and mince two cloves of garlic.
5. Heat the wok or large skillet: Add 1 tablespoon of oil (peanut or vegetable oil works well) to a wok or large skillet over medium-high heat. Make sure the oil is hot before adding the ingredients.
6. Sauté the aromatics: Add the diced onion to the hot oil and stir-fry for about 2-3 minutes, or until softened and translucent. Add the minced garlic and stir-fry for another minute until fragrant. Be careful not to burn the garlic.
7. Cook the meat: Add the diced smoked sausage or bacon to the wok and cook until crispy and browned, about 5-7 minutes. If using leftover roast chicken, add it now and stir-fry for about 2 minutes until heated through.
8. Add the stamppot and rice: Add the mashed potato and vegetable mixture to the wok and break it up with your spatula or spoon. Stir-fry for about 3-5 minutes, until heated through and slightly browned. Add the cooked rice and stir-fry for another 5-7 minutes, making sure to combine everything well. The rice should be heated through and slightly crispy.
9. Season and serve: Season the fried rice with soy sauce, pepper, and a pinch of nutmeg (optional, but it adds a nice warmth). Taste and adjust seasonings as needed. Serve hot, garnished with chopped fresh parsley or green onions.