Everyone has been there: That moment when you have an almost visceral craving for Chinese takeout. Amidst the sea of sweet tasting meats fried rice seems like the greatest idea possible. Then you get it. Whether the rice has a meat in it or is vegetarian it tastes like oil and only oil. You start to wonder what you are going to do with what now seems like a mountain of greasy rice and veggies.
So what can you do with gross leftover fried rice? The answer is so on the nose it is almost insulting: you make fried rice out of it.
Think about it, the prep work is already done, you have your veggies and proteins in there, and the rice is already cooked. It really just takes a little loving to watch your fried rice grow from a troubled youth to an MBA.
- Leftover fried rice
- 4 cloves garlic, roughly chopped
- 2 green onions, sliced with white and green parts separated
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp sherry
- 1 tsp rice vinegar
- 1 tsp sambal or sriracha
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- 2 eggs
- 1 tbsp oil
Mix together the soy sauce, sherry, vinegar, sambal, sugar, and sesame oil. Set aside.
Heat the oil in a wok or nonstick pan over medium-high heat. Add the garlic, green onion whites, and ginger. Saute until fragrant, about 90 seconds to two minutes. Add the leftover rice and saute with the aromatics, another two minutes. Add the sauce and saute until the rice has absorbed it, another couple of minutes.
Finally crack the eggs over the rice and mix them in until the egg is cooked, about two to three minutes. Top with the dark part of the sliced green onion.