Stretch It: Fried Rice

Posted by Sandy Gluck

If you're anything like me, there are times you've made enough rice to feed an army when it's just you and a couple of others. That leftover rice is what I call money in the bank.

Once I know I have that, I forage in the fridge for a couple of scallions, an onion, some garlic, a pepper or carrot, and some eggs. A few slices of bacon in the freezer, and I'm golden.

Cook the bacon until crisp, add the scallions, garlic, and pepper or carrot and cook until crisp-tender. The rice goes in next and the egg gets scrambled on its own or added right to the pan with the rice. Season it up with some on hand staples and you've got a one-bowl dinner ready to go. If you feel like something a little more elaborate, try this recipe.

SEE THE RECIPE:
Shiitake Fried Rice

Comments

[Allen of EOL]

Fried rice is a weekly staple at my house and serves as a great way to use up leftover rice. I usually season it with a drizzle of dark soy sauce in the final minute of cooking. I've also found that this same approach works well with other leftover grains like farro.

[Sandy gluck]

Allen,
Farro is a great idea - it's so earthy tasting - I love it.

[Sylvia]

Hmm, the links to the shiitake fried rice aren't working. I've noticed this a lot on the EDF blog.