Friday, January 29, 2016

the poverty luxe kitchen vol. 26: leftover fried rice.

here in the meyers house we eat a lot of white rice. partially because its cheap as heck and goes great with things like salmon, curry lentils, and cajun red beans, and partially because im asian and freaking love white rice (no, im not making this up, my dad is literally filipino). the thing with rice though is that its really hard to correctly guess how much of it were actually going to eat. since rice takes a long time to cook i always end up making extra just in case and then we end up with way too much rice. 

and well... leftover rice is  kind of a difficult thing to deal with when you dont have a microwave or rice cooker for reheating it. for a long time all our leftover rice used to languish in the back of the fridge getting drier and drier until either i cleaned out the fridge or needed the container it was in and threw it away. 

recently i remembered my mom saying that cold, leftover rice was the perfect start for making fried rice. on that particular day we happened to have some leftover rice, so i threw some things together to try it out, and... it was great! not only was it a quick, tasty, and reasonably healthy lunch, but it totally helped us up all kinds of bits of leftovers. once i perfected the right recipe, i made a habit of always making extra, extra rice so i can make this for lunch the next day. 

leftover fried rice. 
(serves two)

heres what you need: 

2 cups cold, leftover rice
1 carrot
1 rib of celery
1/4 of an onion
1 cup shredded cabbage
2-3 cloves garlic
1 egg
2 tablespoons soy/tamari sauce
olive oil

heres what you do: 

finely chop all of the vegetables and heat a small amount of olive oil in a very large pan. 

sauté veggies in over high heat until fully cooked (approx 7-10 minutes). 

add rice and continue to cook, stirring constantly (making sure to break up any large chunks of rice) until all of the rice is hot. 

scoot the rice away from the center of the pan toward the edges, forming a "well" in the center of the pan. 

crack the egg into that well, scrambling it well and quickly stirring it into the rice and veggies as it cooks. 

continue to stir until eggs are completely cooked and toss with soy/tamari sauce. 

*note: one REALLY great thing about this recipe is that its SO easy to scale up! if you have more rice, just add another egg and some more veggies and make as much as you want

this fried rice is a super tasty way to use up leftovers that would otherwise be thrown away, whats your favorite way to repurpose leftovers? 

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