Leftovers? Fried Rice.


Faced with leftover corn, pork tenderloin, and shrimp there was only one clear answer: Grab the garlic and fire up the wok. If you don't have a wok ... get a wok. Seriously though, a skillet will do quite nicely. A couple of tablespoons of oil, I use peanut or coconut oil, and you are on your way to fried rice.


In addition to the oil and some soy sauce I also reached for a few other friends and dropped an egg into the mix. A lot of fried rice recipes suggest cooking the egg first or making some kind of nest in the rice but I just lightly beat an egg, pour it in with the rest and keep it moving. The heat does the rest.

Depending on the leftovers I'm working with I also like to use a little shot of five spice powder on the meat portion. And yes, grind your own. I've seen ingredients run between five and seven spices but the basics are: Star anise, cinnamon, cloves, Sichuan pepper and fennel.


It came out great. My fridge had more room and my stomach didn't, as it should be. This works with a variety of leftovers. If rice isn't among your leftovers you can make some when you notice a good combination of leftovers piling up and keep the rice in the fridge overnight.

There you go. Everything but the paper box. Enjoy.

Comments

  1. This stuff is the BOMB for fried rice
    http://shop.khanapakana.com/maekrua-oyster-sauce-680-grams-24-oz/?gclid=COz-laf8_rMCFao7MgodK00Aaw

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    Replies
    1. The BOMB, eh? I will have to try some out. Thanks for the tip.

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