Fried rice that makes you forget it’s leftovers
Don’t toss it out, just add a few items for a tasty transformation
I cannot simply order Chinese. I must over-order. Lo mein. Chow mein. General Tso’s Chicken. Colonel Wu’s Yam Salad. And rice. Lots and lots of rice. Enough rice, in fact, to earn me the cumbersome nickname, “Mr. Many Extra Cartons of Rice in the Fridge.”
Of course, then the question became, what to do with all that leftover rice? If only there were a way to fry it up and — aha! Fried rice it is.
Why you need to learn this
Seriously? Like you’ve never had leftover rice hardening to gemstones in the back of your fridge? Don’t play coy with me, missy. How much rice have you tossed in the garbage, anyway? Well, you can kiss those days goodbye because, from now on, it’s fried rice for everyone.
The steps
The premise behind fried rice is as easy as toast: stir cooked rice into cooked nonrice ingredients, get it piping hot and, as the French say, “Voilà!”
But, let’s get something straight from the get-go: today we’re focusing on using up leftovers. Obviously, you could make fried rice “from scratch.” But, if you’re hankering for organic heirloom rice simmered with Himalayan spring water and Pomeranian cloud salt in a handtooled copper vessel over smouldering peat embers, then perhaps you should be reading something else.
Also, even though fried rice is associated with China, we can apply to it any flavour profile we want. It’s not like the Chinese Imperial Guards are going to come rocketing through your window like Michelle Yeoh with a bone to pick — although, how cool would that be?
Now, about those leftovers. The rice from your leftover ordered-in Chinese is perfect, though any leftover rice will do. And really, you don’t even need rice. Any starch will work: couscous, barley, pasta, quinoa, even fried potatoes.
Next, you’ll need some additional colour and flavour, because, let’s face it, on its own, white rice is as pale and bland as Jimmy Osmond’s bachelor party. The easiest thing is simply to use leftover meat — chicken, beef, pork — and/or vegetables — broccoli, cauliflower, green beans, peas, whatever. Cut everything into bite-sized pieces.
When you take this easy, precooked ingredient route, all you need do is toss everything in a little oil in a sauté pan (or wok), over high heat until it’s hotter
than Satan’s minty-fresh breath.
But you might want a little more flavour. Before adding any leftovers, sauté some of what the kids call “aromatics,” like onion, garlic, carrot or celery. If you’re staying with Asian flavours, add some fresh ginger.
If you’re using fresh vegetables, approach it like a stir-fry: long cooking items (like carrots) go in before quick cooking items (like garlic or mushrooms). If you’re using leftovers as well, add them at the end, with the rice.
Egg is also common, scrambled or cooked into a flat omelette and cut into strips. Do this first, in the same pan, then remove it and add it back with the rice.
We’re almost done. You just need to add more flavour and possibly moisture.
First, the moisture. I keep a box of chicken broth in the fridge and add a splash to anything I’m reheating. And, let’s face it, leftover rice can get drier than King Tut’s martini.
As for additional flavours, the world is your oystery palette. If you’re staying Asian, try a splash of soy or fish sauce or one of those other tasty condiments, like oyster sauce, fermented black beans or chili paste. Start with a little, and taste as you go.
Or, take a different tack altogether: go Mexican with pico de gallo or cumin, minced chipotles and cilantro. Or Indian with coconut milk, chutney and garam masala. See what we’re doing?
Good. Now, start cooking.
Fried Rice
Consider this a base recipe. For example, in place of the peas and carrots, add a couple of cups of leftover vegetables and/or meat, or consult the accompanying
variations. Better yet, make up your own.
Makes 4 servings
1 ounce soy sauce
2 ounces chicken stock
1 ounce oyster sauce, optional 2 tablespoons peanut or other vegetable oil
2 eggs, beaten
Kosher salt as needed
8 ounces onion, cut into medium dice
1 carrot, cut into medium dice 1 tbsp minced garlic
1 tbsp peeled, minced ginger 1 cup peas (frozen is OK)
3 to 4 cups leftover cooked rice 1 tbsp sesame oil
2 green onions, sliced on a bias, optional
Prep: 10 minutes; cook: 15 minutes
1. Combine soy sauce, chicken stock and optional oyster sauce in a small bowl; set aside.
2. Heat a large skillet or wok over high heat. Add one tablespoon of oil to coat the bottom of the pan. Add eggs, season to taste with salt, and cook until lightly
scrambled, about 60 seconds. Transfer eggs to a bowl.
3. Return pan to high heat, and add another tablespoon of oil to coat bottom of pan. Stir in onion and carrot; sauté until tender, about two minutes. Add garlic and ginger; sauté until fragrant, about 30 seconds.
4. Add peas, rice, cooked eggs and reserved soy sauce mixture; sauté until warmed through and liquid is absorbed, about two minutes.
5. Remove from heat and stir in sesame oil. Garnish with green onion, and serve immediately.
Per serving: 352 calories, 13 grams fat, 3 g saturated fat, 93 milligrams cholesterol, 46 g carbohydrates, 5 g sugar, 10 g protein, 490 mg sodium, 3 g fibre
Variations
The following are more flavour
options; cook using the same basic method described above. Feel free to add any additional cooked vegetables or meat, all cut into bite sized pieces, along with the rice (or other grain).
Vaguely Mexican: Sauté green pepper, onions and carrot. Add rice and any cooked vegetables or meat (chorizo would be nice) along with chicken stock to moisten. Add 2 to 4 ounces of pico de gallo, or red or green salsa. Garnish with cilantro.
Somewhat Indian: Sauté onion with a teaspoon or so of mustard seed and cumin seed, a quarter teaspoon of turmeric and some sliced green chilies (if you like it hot). Add rice and any cooked vegetables or meat, and moisten with chicken stock or coconut milk. Stir in a half teaspoon of garam masala and garnish with cilantro.
Fairly New Orleans: Sauté onions, celery and green pepper. Stir in rice along with cooked shrimp and/or andouille sausage and a half teaspoon each of basil and thyme, along with any red, black and white pepper you like.
Reminiscent of Southeast Asian: Sauté onions, and add garlic and ginger. Add rice and whatever vegetables or meat (cooked shrimp would be great) and flavour with fish sauce, lime and white pepper. Garnish with cilantro.
Diner style: Crisp some bacon, and remove. Sauté onions and garlic in the bacon fat. Add the rice along with any vegetables or meat you want. Moisten with a little stock, and serve with crumbled bacon and hot sauce.