One thing I struggle with as a solitary cook is food waste. No matter how hard I try or how careful I plan it seems I always have something that goes to waste before I use it. Some ingredients just aren’t packaged for the single cook so I am always on the lookout for recipes to use up leftover ingredients. A really good way to use those little bits of leftover meats and vegetables is to make fried rice as either a main or side dish. This morning I was looking for something quick and easy to make to take to lunch for work. I had leftover rice from a stir fry, baby corn from a failed moo shu pork recipe, and a little pork from the same recipe. None of it on its own was enough to make a meal but thrown together they became a lovely fried rice and along with a salad was more than enough for lunch. So I got my lunch and used up several little bits of things that would otherwise gone to waste. Win and win!
2 TBS neutral oil
2 cups cold, cooked rice
¼ cup onion, chopped
1 tsp garlic, minced
½ tsp fresh ginger, minced
1 TBS soy sauce
1 tsp dark sesame oil
Put a tablespoon of neutral oil in a large skillet over high heat. When hot, add onion and cook, stirring occasionally, until they are soft and brown, 5-10 minutes. When done, transfer to a bowl. Add the protein and cook 2-3 minutes. Transfer to a bowl. Put remaining oil in the skillet, followed by the garlic and ginger, about 15 seconds later begin to add the rice a little bit at a time, breaking up the lumps and stirring into the oil. Return the meat and vegetables to the pan and mix well. Add the soy sauce and sesame oil. Mix well. 2 servings
Note: this recipe is incredibly versatile. Feel free to use whatever vegetables you have on hand, stir-frying the hard or frozen vegetables until tender before adding then to the rice. Please to feel free to use any protein you have on hand. Remember, using day old, cold rice will prevent mushy fried rice.
Adapted from How To Cook Everything