Sometimes it's hard to get excited about leftovers. Often you are left with just reheating last night's meal and that's just not fun at all. However, when you've got leftover rice, leftovers suddenly go from ho-hum to something you can get excited about.
 
When I looked in the fridge and spotted a large container of leftover jasmine rice along with some broccoli & pork stirfry, I decided that combining the two into fried rice was the way to go. I whisked in a little egg, threw in some frozen peas (because frozen peas and fried rice go hand in hand) and had pretty much reinvented my dinner. My recipe is posted below, but before you think fried rice is the pinnacle of rice recyling, check out these other great ideas for using up that leftover rice.
 
 
The Amateur Gourmet uses up leftover rice from Chinese take-out and adds in milk, cream, sugar and nutmeg and urges everyone to make this simple rice pudding.
 
 
Chocolate & Zucchini gets behind the phrase "waste not, want not" and fries up these perfect Galettes de Riz using leftover basmati rice. And speaking as someone who has made these patties, tucking a little cube of cheese inside the rice takes these leftovers to a whole new level of deliciousness.
 
 
Anyone who channels their inner MacGyver to wrestle with a Sunday night fridge is a-okay in my books. Whipped the Blog creates a perfect sounding Leftovers Rice Bowl and then tops it all with a fried egg.
 
 
This recipe for fried rice pretty much works with anything you've got laying about in the fridge. The measurements are vague because this is basically screw-proof.
 
Leftover Fried Rice
1 container of leftover rice (white or brown)
1 container of leftover stir fry (or other leftover vegetables/meats/tofu)
2 eggs
1 tablespoon of butter or oil
Soy sauce
Sriracha hot sauce (optional)
Handful of frozen peas
 
Heat a large non-stick skillet over med-high heat and add in oil or butter. When the pan is hot, add the eggs using a fork to loosely scramble. While the eggs are still wet, add in the leftovers. Stir things about with a fork until everything is well mixed. Add in peas and a few dashes of soy sauce & Sriracha and stir in. When everything is heated through, your dinner is ready.
 
If you love the taste and texture of crispy rice, just pop your oven proof skillet into a hot oven for 10 minutes or so until the bottom and sides crisp up. Just a little something extra to gild the lily.
 
[Images: Rice Pudding from Amateur Gourmet,  Galettes de Riz from Chocolate & Zucchini, & Leftover Rice Bowl from Whipped the Blog]

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